Loaded Baked Potato Soup

Ingredients

Serves: 6

• 4 Russet potatoes washed, baked, peeled, and cut into 1-inch cubes
• 12 slices of bacon uncooked and chopped
• 1 yellow onion chopped
• 2 cloves garlic minced
• 1/4 cup all-purpose flour
• 3 cups half and half
• 3 cups chicken broth
• 1 cup sour cream
• 1 1/2 cups cheddar cheese shredded
• 1 teaspoon black pepper
• Salt to taste

Instructions

1. Add bacon to a large pot. Cook over medium heat for 10 minutes, stirring often.
2. Add onions and garlic to pot with bacon. Cook for an additional 7 minutes, stirring often.
3. Add flour and stir to combine. Cook for an additional 1 minute, stirring constantly.
4. Add in half and half, chicken broth and potatoes. Bring to a boil.
5. Once boiling, reduce heat to medium low. Cook for 10 minutes, stirring often.
6. Stir in sour cream, cheddar cheese, salt, and pepper. Cook for an additional 2 minutes, stirring often.
7. Ladle soup into bowls and garnish with bacon, green onions, and cheddar cheese.
8. ENJOY!