Loaded Baked Potato Soup

Ingredients (16)

• ·lb mini yukon gold potatoes
• ·strips cooked bacon
• ·T butter
• ·T reserved bacon grease
• ·medium yellow onion
• ·cloves garlic
• ·cup flour
• ·cups milk
• ·cup heavy cream
• ·cups chicken broth
• ·t salt
• ·t black pepper
• ·t chicken bouillon
• ·paprika
• ·cups cheddar cheese
• ·toppings (cheddar cheese, sour cream, bacon, green onions)

1. 1

   Cook bacon over medium heat until crispy. Remove with a slotted spoon and set aside. Keep some bacon grease.

2. 2

   Add in your butter and onion, sauteing for about 5 minutes or until your onions soften. Throw in your garlic and cook for about 30s or until fragrant.

3. 3

   Add in your flour and stir for about 1min.

4. 4

   Slowly whisk in your heavy cream and milk, working in batches (about a 1/3 at a time). Repeat with your chicken broth. Season with your salt, pepper, chicken bouillon. Stir to combine.

5. 5

   Add in your potatoes and bring to a boil. Boil until fork tender, about 20 minutes.

6. 6

   Reduce heat to medium-low. Add in your cheddar cheese and bacon (leaving aside a few T of each for topping), stir until melted.

7. 7

   With a potato masher, mash your potatoes.

8. 8

   Serve and top with more cheese, sour cream, bacon, and green onions.