The Ultimate Loaded Baked Potato Soup

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 6 slices bacon
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 2 tablespoons flour
• 4 cups low sodium chicken broth
• 1 cup heavy whipping cream
• 2 1/2 lbs russet potatoes (peeled and cubed)
• salt and pepper
• 1 cup shredded cheddar cheese (plus more for garnish)
• 1 cup sour cream (plus more for garnish)
• 4 scallions, sliced

Recipe

• 1 fry the bacon in the bottom of a large dutch oven or heavy bottomed pot.
• 2 once the bacon is done, remove and set a side (chopp for garnish once it cools).
• 3 add the onion and garlic to the bacon fat left in the pot and sautee until the onions are translucent (medium-low heat so that the garlic does not burn).
• 4 wisk the flour into the onions and garlic mixture while in the pot and cook for an additional few minutes to cook out the flour.
• 5 slowly wisk in the chicken broth and heavy whipping cream.
• 6 add in the potatoes. bring it to a boil then reduce to a low heat and cook until the potatos are tender.
• 7 add salt and pepper to taste and blend everything together with a hand blender (or you can blend it in batches in a regular blender).
• 8 turn off the heat (makes sure the heat is off or the sour cream will curdle) and add the cheddar cheese and sour cream and mix it all together.
• 9 serve topped with the chopped bacon, cheddar cheese, sour cream and sliced scallions.