Loaded Potato Soup

4 large Russet potatoes cleaned
4 Tbsps butter
2 Tbsps garlic
1/2 chopped yellow onion
1/2 cup Flour
3 cups Milk
4 cups chicken stock (divided in half)
Salt, pepper, and garlic powder to taste
1/2 cup sour cream
16 oz Velvetta cubed
3-6 crumbled strips of bacon
Optional*** Garnish with bacon and green onion

Poke holes in the potatoes with a fork, microwave them for 12 to 15 minutes until tender. Halve the potatoes and cut into chunks to cool
In a large pot, melt butter over medium-low heat.
Add garlic and onion and cook until the onion is translucent
Slowly whisk the flour into the pan and stir til slightly browned.
Slowly whisk in the milk 1 cup at a time. Then add the 1/2 chicken stock. Bring to a light simmer and whisk in the salt, garlic powder and pepper. Let come to a light simmer and thicken stirring occasionally
Add Velvetta, bacon and the sour cream and stir till smooth
Turn off heat, and fold in potatoes
I garnish with green onion and a little bacon.
Ps: I use half the chicken stock when I cook the soup and when I put it away for leftovers I add the additional 2cups to thin it out…. Personal preference, you’ll see