Baked Potato Soup

4-8 potatoes
1/3 c butter
1/2 c flour
6 c milk
1/2 tsp garlic
1 tsp PENZEY'S Galena Street BBQ*
3/4 tsp Salt
1/2 tsp pepper
3/4 c Cheese
1 c chopped green onion (I do 1/2 white onion)
1/2 c Sour cream (I sub 3-4 tbsp Ranch sometimes)
1/2 slices cooked bacon (optional)

Bake potatoes 1 hour in 400 degree oven. Scoop out insides. In a large pot on the stove melt butter over medium heat. Stir in flour to make a roux. Cook 1 min stirring constantly. Gradually pour in milk while stirring. Bring to medium heat and stir while soup gets thicker. Add potatoes, green onions, bacon, cheese, salt, pepper and spices. Stir well and continue to heat about 15 minutes. Stir in sour cream (and/or Ranch dressing). Serve.

*I added the Galena St BBQ spice and it's delicious! Other notes: I have tried this in a crockpot and it separates, but can be blended with a hand blender. I also don't recommend cooking the potatoes to far ahead of time as they become sticky and form more clumps.