LOADED BAKED POTATO SOUP

LOADED BAKED POTATO SOUP 4 to 6 potatoes (baked, peeled, and cubed) 1/2 c. butter 1/2 c. flour 2 tsp. chicken bouillon salt and pepper to taste 1 tsp. minced garlic 6 c. milk 16 oz. sour cream 10 bacon strips, cooked and crumbled 1 can corn, drained shredded cheddar cheese In a large saucepan melt butter on low heat. Stir in flour and seasonings. Gradually add milk and turn heat up to medium. Add minced garlic. Bring to a boil, cook and stir 2 minutes until thick. Remove from heat. Whisk in sour cream. Add potatoes, corn, and bacon. Serve in individual bowls topped with cheddar cheese.