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Bake potatoes at 400° for an hour. Then halve and scoop out in a bowl.
Fry bacon and chop into bits. Reserve bacon grease. Reserve some bacon bits for garnish.
Chop onion and mince garlic.
Add 1 Tbsp bacon grease and butter to a pot. Once butter has melted, add onion and cook for 5 minutes.
Add in the garlic and flour, stir to eliminate the clumps, and cook for a minute.
Slowly incorporate the milk and half and half, then do the same with the chicken broth.
Add the salt, pepper, and garlic powder. Bring to a simmer for 5 minutes.
Reduce heat, add the bacon and cheese. Once melted, add back the potatoes and heat for a few minutes.
Ladle into bowls. Top with sour cream, cheese, bacon, and green onion.
Tags: dinner, kirkscookingandcocktails, main, potato, soup