baked potato soup

I made this recipe last week one night, and I thought it was pretty good.  I ate it the next day, and I thought it was really good!  It is an extremely basic recipe, but a great "go-to" for baked potato soup.

I almost feel like it might be missing something to really make it stand out, but I'm not quite sure what that might be.  Maybe I'll figure it out when I'm not pregnant...and if you know what it is, please share!

Baked Potato Soup
2/3 c. butter
2/3 c. flour
1 t. dried minced garlic {or a couple minced garlic cloves}
7 c. milk
6 large potatoes, baked, cooled, and cubed
1 1/4 c. shredded cheddar cheese
8 oz. cream cheese
1 lb. crisp bacon, crumbled
2 bunches green onions (optional)
salt and pepper to taste

1. In large pot, melt butter.  Stir in flour.  Heat and stir until flour is smooth (this will probably look a little pasty).  Add garlic.
2. Gradually add milk, stirring constantly.  Reduce heat and simmer for 10 minutes (stir frequently or the milk will start to cook onto the bottom of the pan). 
3. Add potatoes, cheese, and cream cheese.  Stir until cheese is melted.
4. Garnish with crumbled bacon and diced onions.

Notes:
-This is a fast recipe if you have your potatoes and bacon ready to go!
-If you like bacon as more than a small amount of garnish (we do!), or if your kids just eat the bacon when they're done with their soup...I would recommend doubling the amount of bacon.  We had enough for our meal but could have used more for our leftovers.
-It says to have your potatoes cooled...I didn't...and it turned out great!
-I didn't use the onions...not a big fan. 

Comfort food at its finest...enjoy!

Update: I figured it out...garlic.  Updated the recipe, too. :)