Loaded Baked Potato Soup

Directions

1. 1

   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.

2. 2

   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.

3. 3

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

4. 4

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

5. 5

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

6. 6

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

7. 7

   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.

8. 8

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

9. 9

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