Creamy Loaded Baked Potato Soup by Carlsbadcravings

Ingredients

• 4 slices bacon, diced
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 3 tbsp all-purpose flour
• 4 cup chicken or vegetable broth
• 2 lbs russet potatoes, peeled and cubed
• 2 cup whole milk
• 1 cup sour cream
• 2 cup sharp cheddar cheese, shredded
• 1/2 cup green onions, sliced
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper

Instructions

1. Cook diced bacon in a large pot over medium heat until crispy, about 8 minutes, then remove and set aside.
2. Sauté onion in the rendered bacon fat until translucent, about 5 minutes, adding garlic for the final minute.
3. Stir in flour and cook for 1 minute to remove the raw taste.
4. Whisk in broth and add cubed potatoes, bringing the mixture to a boil over medium heat until heated through, about 5 min.
5. Reduce heat to low and simmer for 20 minutes or until potatoes are fork-tender.
6. Mash about half of the potatoes directly in the pot to thicken the base until ready to serve.
7. Stir in milk, sour cream, and half of the cheese until melted and smooth, about 3 minutes.
8. Season with salt and pepper, then serve topped with remaining cheese, bacon, and green onions until ready to serve.