BEST. EVER. Baked Potato Soup

Baked Potato Soup


7 strips bacon, diced plus more for garnish (I use turkey bacon)
1 whole shallot, finely chopped
3 cloves garlic, minced
4 whole green onions chopped, plus more for garnish
3 T all purpose flour
1 tsp kosher salt
1 tsp dried basil
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp ground black pepper
2 1/2 cups milk
2 1/2 cups chicken stock
1 tsp Worcestershire
3/4 cup sour cream (or 1/2 cup light sour cream + 1/4 cup nonfat greek yogurt)
1 1/4 cup cheddar cheese, grated
3 whole medium to large russet potatoes, baked, cubed with skin on
3 whole medium to large red potatoes, baked, cubed with skin on
optional toppings: sour cream, sliced green onion, grated cheddar cheese, bacon crumbles


Directions:
1 Heat a dutch oven or large pot over medium high heat and cook diced bacon until crisp, but not burnt. Remove bacon and drain (on paper towel) all but about 1 tbs of bacon drippings from the pot. Add the shallot and cook for 2 minutes. Add garlic and green onions and cook 2 more minutes. 
2. Stir in the flour and mix well. Add the bacon, salt, basil, oregano, thyme and pepper. Stir in the milk, chicken stock and Worcestershire sauce and heat through until thickened. Add the sour cream and cheddar cheese and stir to dissolve. Add the cubed potatoes and heat through. Season to taste.