Loaded Bake Potato Soup

INGREDIENTS

• 1 pack  of  bacon, sliced into little pieces
• 1 large onion, peeled and chopped
• 4 cloves garlic, minced 
• 1/3 cup all-purpose flour
• 4 cups heavy cream (you can use half and half or WHOLE MILK) 
• 6 cups of water 
• 8 large russet potatoes, peeled and cubed
• 2 stalk green onions, thinly sliced
• 1 bag of  shredded cheddar cheese
• 1 cup sour cream (extra for garnish) 
• 1 teaspoon of garlic powder
• 2 Tablespoon of chicken powder 
• Freshly ground black pepper, to taste
• 1 teaspoon of Tony Chachere's (you can add salt if you don't have Tony) 

INSTRUCTIONS

• Heat a large dutch oven over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.saving the bacon fat 
• Cook onion and garlic in the BACON FAT..cook on medium low ..continue to stir because you don't want the garlic to burn. 
• Then pour in your cubed potato and stir for a few minutes. Next add your water and chicken powder, garlic powder. Cook for about 20 minutes until potato is done. I usually cover my pot. 
• Once the potato is cooked ..taking a spoon ..smooch the potato to the side of the pot to make it a little creamy. 
• Next add your milk mixture ( What I did was added my 1/3 cup of flour to my milk and mix...you don't want to add your flour straight to the hot pot) 
• Bring to a boil; reduce heat and simmer until potatoes are tender, about 15-20 minutes. Stir in 1/2 of the cheddar cheese,  4 oz sour cream, Tony Chachere's,  pepper, to taste. 

Serve immediately, garnished with green onion, cheese and bacon, if desired