Loaded Baked Potato Soup

• total time: 22 minutes

Ingredients

3 lb mini Yukon gold potatoes, cut into 1” pieces

1 lb bacon, cut into small pieces (reserve a few tbsp for topping)

2 tbsp butter

2 tbsp reserved bacon grease

1 medium yellow onion, diced

8-10 cloves garlic, minced, to taste

1/4 cup flour

2 cups milk

1 cup heavy cream

4 cups chicken broth

Salt and black pepper, to taste

1 tsp chicken bouillon (optional)

Pinch of cayenne pepper (optional)

2 cups freshly shredded cheddar cheese, plus more for topping

Toppings: Cheddar cheese, sour cream, bacon, and green onions

Directions

In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove and set aside. Carefully soak up the excess bacon grease with a paper towel (or save for later) leaving about 2 tbsp behind in the pot.

Add the butter and diced onion to the pot, sautéing for about 5 minutes or until the onion softens. Stir in the minced garlic and cook for about 30 seconds, or until fragrant.

Add the flour and stir. Cook for about 1-2 minutes.

Slowly whisk in the heavy cream and milk in batches (about 1/3 at a time), followed by the chicken broth.

Season with salt, pepper, chicken bouillon, and cayenne. Stir well to combine.

Add the potatoes to the pot and bring the mixture to a boil. Cook until the potatoes are fork-tender, about 15 minutes.

Reduce the heat to medium-low. Stir in the shredded cheddar cheese and cooked bacon (reserving a few tablespoons of each for topping) until the cheese has melted.

Mash the potatoes using a potato masher, whisk, or wooden spoon until you reach your desired consistency.

Serve immediately and top with additional cheddar cheese, sour cream, bacon, and green onions. Enjoy!