Loaded Baked Potato Soup

Ingredients

• 8 oz bacon
• 4 tbsp unsalted butter
• 1 yellow onion
• 2 clove garlic
• 4 tbsp all-purpose flour
• 4 cup chicken broth
• 2 lb potatoes
• 2 cup milk
• ½ cup sour cream
• 1 cup cheddar cheese
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp fresh chives (optional)

Steps

1. Cook bacon until crispy, then remove from pan, reserving 2 tablespoons of drippings. Crumble bacon and set aside.
2. Melt butter with reserved bacon drippings in a large pot over medium heat. Sauté diced onion until softened, about 5 minutes, then add minced garlic and cook for 1 minute more.
3. Whisk in flour and cook for 1-2 minutes, stirring constantly, to create a roux. Gradually whisk in chicken broth until smooth.
4. Add peeled and diced potatoes to the pot. Bring to a simmer, then reduce heat, cover, and cook for 15-20 minutes, or until potatoes are tender.
5. Mash some of the potatoes against the side of the pot to thicken the soup, leaving some chunks for texture. Stir in milk, sour cream, and shredded cheddar cheese until melted and smooth.
6. Season with salt and pepper to taste. Serve hot, garnished with crumbled bacon and fresh chives, if desired.