Loaded Baked Potato Soup by Ajthebachelor

Ingredients

• 6 strips bacon, thick-cut
• 1 large yellow onion, diced
• 4 large russet potatoes, peeled and diced
• 3 tbsp unsalted butter
• 3 cloves garlic, minced
• 3 tbsp all-purpose flour
• 4 cup chicken broth
• 1 cup whole milk
• 1 cup heavy cream
• 1 tsp ancho chili powder
• 1 tbsp fresh thyme leaves
• 2 tsp chipotle hot sauce
• 8 oz sharp cheddar cheese, shredded
• 1/2 cup sour cream
• 1 tbsp fresh parsley, chopped
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (adjust to taste)

Instructions

1. Render the bacon in a large pot over medium heat for 5-10 minutes until crispy, then remove bacon and set aside, leaving the fat in the pot.
2. Add butter to the bacon fat, then sauté the onion for 3-5 minutes until soft and fragrant.
3. Stir in minced garlic and fresh thyme, cooking for 1 minute until aromatic.
4. Whisk in the flour and cook for 60 seconds to remove the raw flour taste over medium heat until softened, about 5 min.
5. Add the diced potatoes, coating them thoroughly in the flour-fat mixture.
6. Pour in the chicken broth, milk, and cream, then simmer for 10-20 minutes until potatoes are fork-tender.
7. Season with salt, pepper, ancho chili powder, and chipotle hot sauce, scraping the bottom of the pot to release the fond.
8. Transfer half of the soup to a blender and process until smooth, then stir the puree back into the main pot to thicken.
9. Stir in the shredded cheddar, sour cream, and half of the crispy bacon, simmering for an additional 10 minutes.
10. Serve hot topped with remaining bacon, a dollop of sour cream, extra cheese, and fresh parsley.