Loaded Potato Soup

Serves 4

Ingredients

• 2 lbs (about 4 medium) russet potatoes
• 6 slices bacon
• 1 medium yellow onion
• 3 cloves garlic
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 2 cups whole milk
• 1/2 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• 1/2 cup sour cream
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3 stalks green onions

Instructions

1. 1Peel the potatoes and cut into 3/4-inch cubes. Dice the onion and mince the garlic. Slice the green onions thinly and set aside for garnish. Shred the cheddar if not pre-shredded.
2. 2In a large Dutch oven or heavy pot, cook the bacon over medium heat until crisp, about 8 minutes. Remove bacon to a paper-towel-lined plate, leaving the drippings in the pot. Crumble the bacon once cooled.
3. 3Add the diced onion to the bacon drippings and sauté until softened and translucent, about 5 minutes. Add the minced garlic and cook 1 minute more until fragrant.
4. 4Sprinkle the flour over the onions and garlic. Stir constantly for 2 minutes to cook out the raw flour taste.
5. 5Slowly pour in the chicken broth while whisking to prevent lumps. Add the cubed potatoes, salt, and pepper. Bring to a boil, then reduce to a simmer. Cover and cook 15-18 minutes until potatoes are fork-tender.
6. 6Use a potato masher to mash half the potatoes in the pot, leaving some chunks for texture. Stir in the milk and heavy cream. Return to a gentle simmer for 5 minutes (do not boil).
7. 7Remove from heat. Stir in shredded cheddar and the sour cream until melted and smooth. Taste and adjust seasoning if needed.
8. 8Ladle into bowls. Top each serving with remaining cheddar, crumbled bacon, a dollop of sour cream if desired, and sliced green onions.
9. 9Serve immediately while hot. Leftovers keep 3 days in the refrigerator; reheat gently on stovetop with a splash of milk.