Recipe: Black Augus Baked Potato Soup and Cheesy Garlic Bread (using French bread)

I have these two Black Augus recipe

BLACK ANGUS BAKED POTATO SOUP
Makes 10 to 12 servings

4 large baking potatoes
2/3 cup butter
2/3 cup flour
6 cups milk
1 tablespoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground white pepper
4 green onions, chopped, divided use
12 slices bacon, cooked and crumbled, divided use
2 cups shredded medium Cheddar cheese, divided use
2 cups sour cream, divided use

Wash, dry and prick potatoes with a fork. Microwave potatoes until completely soft. Cut into halves lengthwise and scoop out pulp, set aside.

In a large stockpot, melt butter over low heat. Add flour, stirring until mixed thoroughly; about 1 minute. Gradually add milk, cook over medium heat, stirring constantly with a whisk until mixture is thickened and bubbly.

Add potato pulp (using whisk to break up potato chunks), salt, pepper, 2 heaping tablespoons green onions, half the bacon and 1 cup cheese. Cook until thoroughly heated.

Stir in 1 cup of the sour cream. Add extra milk if necessary to achieve desired consistency.

Serve topped with dollop of sour cream, green onions, bacon and cheese.

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BLACK ANGUS CHEESY GARLIC BREAD

1 loaf French bread
1/2 cup butter, softened
1 cup shredded Asiago cheese (or Parmesan)
1 cup shredded Jack cheese
1 cup mayonnaise
1 bunch green onions, chopped
2 cloves garlic, pureed

Split French bread loaf into halves horizontally.

Mix butter, cheeses, mayonnaise, green onions and garlic in bowl, blending well. Spread the cut side of bread halves with spread.

Bake at 350 degrees F for 7 minutes, then place under broiler about 3 minutes longer. Cut into slices and serve.