Homemade Cheesy Potato Soup

This soup is absolutely delicious and perfect for the winter weather coming up. After making it the first time to try it out, I quickly made 2 more batches to freeze. That was only a couple of weekends ago and we are down to just 2 more servings frozen! My son loves to have this as an afterschool snack!
You can top it with bacon and green onions or just cheddar!

Original Recipe:

2 tbsp. butter

1/4 of a large onion, chopped

1 clove garlic, minced

4 baking potatoes

1/3 cup flour

4 1/2 cups milk

1 1/4 cups shredded extra sharp cheddar cheese

1 tsp salt

1/2 tsp pepper

1/2 cup reduced fat sour cream

1/4 cup chopped green onions

1/2 cup bacon bits

I modified our recipe at bit to meet our families tastes so we used 1/8 of an onion, 1% milk, and since I did not have a real clove of garlic I used some garlic powder! Oh and no chopped green onions at the end either!!

* Bake your potatoes by piercing with a fork, wrapping in paper towels and cooking in microwave for 6-9 minutes, depending on size. After the potatoes came out I peeled most of the skin off but you could keep it if you like.

* Remove potatoes and coarsely mash, set aside.

* In a large pot melt the butter over medium/low heat. Add the onions and garlic and saute until soft, 5-8 minutes

* Add flour and mix and stir, then add milk stirring with a wisk until blended. Cook over medium heat until thick and bubbly, about 10 minutes.

* Add mashed potatoes, 1 cup cheese, salt & pepper stirring until cheese melts. Remove from heat.

* Stir in sour cream and 1/2 cup onions(if like). Cook over low heat 10 minutes or until heated.

*Pour soup in bowls and add toppings as preferred.

If freezing pour soup into 4 medium size tupperware containers, label tops with date and soup. Set out on counter @ 30 minutes or until room temperature, then freeze.

Serves 8