Loaded Baked Potato Soup by Savoryspoonnc

Ingredients

• 6 slices thick cut bacon, cut into pieces
• 1 small vidalia onion, chopped
• 1/2 stick (4 tbsp) butter
• 2 tsp minced garlic
• 1/3 cup all purpose flour
• 4 cup chicken broth
• 2 cup whole milk
• 2/3 cup heavy cream
• 2.5 lb diced potatoes (about 1-inch pieces, russet and red recommended, yukon gold preferred)
• 1.5 tsp kosher salt (to taste)
• 1/2 tsp black pepper (to taste)
• 1/4 tsp ancho chili powder (or regular chili powder, to taste)
• 1 cup shredded cheese (for topping)
• 1/4 cup chopped green onion (for topping)

Instructions

1. Cook bacon in a large pot over medium heat until crisp; remove bacon and set aside, leaving about 2 tablespoons of bacon grease in the pot.
2. Add the chopped onion to the pot with bacon grease and cook over medium heat until translucent, about 5-7 minutes.
3. Stir in the minced garlic and cook for 30 seconds until fragrant.
4. Add the flour and stir to coat the onions, cooking for about 1 minute to form a roux.
5. Gradually whisk in the chicken broth, followed by the whole milk and heavy cream, ensuring no lumps form
6. Add the diced potatoes, kosher salt, pepper, and ancho chili powder. Stir to combine.
7. Bring the soup to a simmer, then reduce heat to low, cover, and cook until potatoes are tender, about 10-15 minutes.
8. Carefully transfer about half of the soup to a blender (or use an immersion blender directly in the pot). Blend until smooth, being careful to vent the blender lid to prevent explosions from steam.
9. Return the blended soup to the pot with the remaining chunky soup. Stir to combine and thicken the soup.
10. Taste and adjust seasonings as needed. Serve hot, topped with reserved bacon, shredded cheese, and chopped green onions.