Kittencal'S Baked Potato Soup - cooking recipe

Ingredients

10 slices cooked bacon (cooked until crispy then finely chopped, can use more)
2/3 cup butter
1 -2 teaspoon dried crushed red pepper flakes
1 medium onion, chopped
2 -3 tablespoons fresh minced garlic
2/3 cup all-purpose flour
5 cups milk
2 cups chicken broth
5 large baked russet potatoes (peeled and cubed)
4 green onions, chopped
1 1/2 cups grated cheddar cheese
3/4 cup sour cream
1 -2 teaspoon seasoning salt
1 teaspoon ground black pepper (or to taste)
grated cheddar cheese (optional)
chopped green onion

Preparation

In a Dutch oven or pot melt butter over medium heat.
Add in onion and chili flakes; cook stirring for about 3 minutes.
Add in garlic cook stirring 2 minutes.
Add in flour then cook stirring constantly for about 1-1/2 minutes.
Slowly add in milk and broth, whisking constantly until bubbly and thickened.
Stir in the cubed cooked potatoes and green onions; bring to a boil.
Reduce heat to low and simmer uncovered for about 20 minutes.
Using a fork mash about half of the potatoes (leaving some cubed).
Mix in crumbled cooked bacon, sour cream and 1-1-/2 cups cheddar cheese; stir until the cheese has melted (do not boil).
Season with seasoned salt and black pepper.
Ladle into 6 bowls then sprinkle with more cheddar cheese and chopped green onions if desired.
Delicious!