Baked Potato Soup with Buttery Garlic Drizzle

For the Soup:

1. Cook bacon, in a large pan, until crispy. Transfer bacon from the pan to a plate lined with paper towels. Allow bacon to cool and then crumble.
2. Melt Country Crock in a large pot or Dutch oven set over medium heat. Gradually sprinkle in flour, whisking constantly. When all flour is incorporated, continue to cook for a few minutes. Continue to whisk the entire time. There should be no lumps of flour.
3. Slowly pour in milk, still whisking, and bring to a simmer. The mixture should thicken as you stir.
4. Add potatoes and scallions. Simmer until potatoes are fork tender; This can take up to 30 minutes, but check the potatoes for doneness every several minutes. Stir often to prevent potatoes from sticking to the bottom of the pot. If using leftover baked potatoes, simmer for only 10 minutes.
5. Stir in bacon, cheese, sour cream, salt and pepper. Simmer until the cheese is melted. Note: if soup gets really thick, add a bit more milk or even chicken stock. If reheating, definitely add a little bit of milk or chicken stock.

For the Buttery Garlic Drizzle:

1. Add all ingredients to a microwave safe bowl, and microwave until Country Crock is melted, about 30-40 seconds. Drizzle on soup just before serving.