Loaded Baked Potato Soup

Ingredients

• 6 slices bacon, chopped
• 1 onion, diced
• 3 garlic cloves, minced
• 3 tablespoons all-purpose flour
• 3 lb (1.4 kg) russet potatoes, peeled and cubed
• 4 cups (950 ml) chicken broth
• 1 1/2 cups (360 ml) milk
• 1/2 cup (120 ml) sour cream, plus more for topping
• 1 1/2 cups (170 g) shredded cheddar, divided
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Chopped chives for serving

Instructions

1. Cook the bacon in a Dutch oven until crisp. Remove with a slotted spoon, leaving about 2 tablespoons of fat.
2. Cook the onion 5 minutes, add the garlic, then stir in the flour for 1 minute.
3. Add the potatoes and broth. Simmer 15 to 20 minutes until the potatoes are very tender.
4. Mash about half the potatoes right in the pot.
5. Stir in the milk, sour cream, 1 cup cheddar, salt and pepper, and heat gently without boiling.
6. Serve topped with bacon, the remaining cheddar, sour cream and chives.

Tips for the best results

Russet potatoes give the creamiest texture. Add a splash of broth when reheating, since the soup thickens as it sits.

Estimated values per serving with toppings.