Creamy Baked Potato Soup

Prep: 10 min, Cook 35 min.

Servings 7

Ingredients

• 4 large russet potatoes, equal to 2 lbs.
• ¾ teaspoon salt
• 6-8 slices bacon (varies by thickness)
• 1 large yellow onion
• 3 cloves garlic, minced
• 2 Tablespoon butter
• ¼ cup flour
• 3 ½ cups chicken broth
• 2 cups half and half
• ¾ cup sour cream
• ½ teaspoon pepper
• 2 cups shredded cheddar or blended cheese

Directions

1. Cook bacon in a large pot over med-low heat, flipping occasionally. Remove and set aside once crisp. Crumble or chop when cooled. Leave 2 Tablespoons of drippings in the pot.
2. While the bacon cooks, peel the potatoes and cut them into 1-inch cubes. Add to a stock pot and cover the potatoes with 1 inch of water. Add the salt and boil gently for 20 minutes or until fork tender. Drain, then gently mash. Set aside.
3. Add the diced onion to the pot with the bacon drippings and cook until softened, about 5 minutes. Add garlic and butter and cook 1 more minute.
4. Whisk in flour, and stir as the flour cooks for 1 full minute. Add the chicken broth. Use a spatula to loosen any bacon remnants from the bottom of the pot.
5. Slowly add the half and half. Bring to a boil, then reduce to a simmer.
6. Stir in the potatoes, then mix in the sour cream, and pepper.
7. Remove from heat. If desired, blend with an immersion blender or transfer it to a blender in batches.
8. Gradually sprinkle with shredded cheese of choice and stir until combined. The soup will continue to thicken as it sits.
9. Garnish with bacon and if desired, green onions, and serve.