Loaded Baked Potato Soup

• 1 pound bacon

• 1 1/2 cups chopped onion

• 2 cloves minced garlic

• 6 cups chicken broth

• 2 pounds peeled and cubed potatoes

• 2/3 cup unsalted butter

• 3/4 cup flour

• 2 cups milk

• 2 cups cubed Velveeta cheese

• 1 teaspoon salt

• 1 teaspoon pepper

• 1 cup cooked diced ham

• 16 ounces sour cream

• 2 1/2 cups sharp shredded cheddar

• 3/4 cup chopped green onion

Cook bacon and crumble it. Save the grease and sauté onion in it several minutes and then add garlic sauté one minute more.

In a separate large pot combine onion, garlic, broth and potatoes. Heat to high and once boiling reduce heat slightly and cook 12-14 minutes or until potatoes are fork tender.

In the skillet you cooked bacon in add butter. Melt over medium low heat. Stir in flour with a whisk and cook 3 minutes. Gradually stir in milk.

Pour into potato pot and add Velveeta, salt and pepper to pot.

Cook over medium heat, stirring until combined and thickened.

Stir in ham, half of bacon crumbles, sour cream, 2 cups of cheddar and half of chopped green onions. Cook until heatened up and cheese is melted.

Sprinkle cheese and green onion over each serving of soup.