Loaded Baked Potato Soup

This baked potato soup is my all-time favorite for fall! It's cozy, cheesy, potato-y... everything you want from a big 'ole bowl of soup on a chilly day 🎃

Ingredients

• 3lb mini yukon gold potatoes, cut into 1” pieces

• 1lb cooked bacon, cut into small pieces

• 2T butter

• 2T reserved bacon grease

• 1 yellow onion, diced

• Garlic to taste (I did about 8 cloves)

• 1/4 cup flour

• 2 cups milk

• 1 cup heavy cream

• 4 cups chicken broth

• 1-2t salt (to taste)

• 1t black pepper

• 1t chicken bouillon (optional)

• Pinch of cayenne (optional)

• 2 cups cheddar cheese, freshly grated

• Toppings: cheddar cheese, sour cream, bacon, and green onions

Instructions:

1. In a large pot or dutch oven, cook bacon over medium heat until crispy. Remove with a slotted spoon and set aside. *Carefully* soak up the bacon grease with a paper towel, leaving about 2T behind.

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

3. Add in your flour and stir for about 1min.

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, and cayenne. Stir to combine.

5. Add in your potatoes and bring to a boil. Boil until fork tender, about 20-30 minutes.

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

7. With a potato masher, immersion blender or whatever you have on hand, mash your potatoes until desired consistency.

8. Serve immediately and top with more cheese, sour cream, bacon, and green onions. Enjoy!

Yields: 6-8 servings

Prep Time: 15 min

Cook Time: 30-45 min