CHEESY BAKED POTATO SOUP

Wash, peel (if desired, I did half peeled half not), and cut the potatoes into bite-size cubes. In a large pot, melt butter over medium heat, then add onion and garlic and sauté until tender. Whisk in flour then slowly whisk in milk and creamer. Once smooth, slowly whisk in vegetable broth. Add in potatoes and seasonings. Bring to a light simmer and cook on low until potatoes are cooked through and soup has thickened, about 25 minutes. Stir occasionally to make sure no potatoes stick to the bottom of the pot. Stir in cheese, bac’n bits, and sour cream until combined. To serve, scoop into bowls and top with any reserved sour cream, cheese, bits, and chives, if desired. ENJOY 🤩