Baked Potato Soup

4 to 6 potatoes (baked, peeled, and cubed)
½ c. butter
½ c. flour
2 tsp. chicken bullion
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
green onions

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 and green onions