Loaded Potato Soup with Bacon

Ingredients

• Potatoes - 1.4 kg
• Bacon - 0.45 kg
• Butter - 2 tbsp
• Reserved bacon grease - 2 tbsp
• Medium yellow onion, diced - 1
• Garlic, minced
• Flour - 1/4 cup
• Milk - 2 cups
• Heavy cream - 1 cup
• Chicken broth - 4 cups
• Salt and black pepper
• Chicken bouillon - 1 tsp (optional)
• Cayenne pepper - a pinch (optional)
• Freshly shredded cheddar cheese - 2 cups, plus more for topping
• Cheddar cheese (for topping)
• Sour cream (for topping)
• Green onions (for topping)

Instruction

1. In a large pot cook the bacon over medium heat until crispy. Remove and set aside. Carefully soak up the excess bacon grease with a paper towel (or save for later) leaving about 2 tbsp behind in the pot.
2. Add the butter and diced onion to the pot, sautéing for about 5 minutes or until the onion softens. Stir in the minced garlic and cook for about 30 seconds, or until fragrant.
3. Add the flour and stir. Cook for about 1-2 minutes.
4. Slowly whisk in the heavy cream and milk in batches (about 1/3 at a time), followed by the chicken broth.
5. Season with salt, pepper, chicken bouillon, and cayenne. Stir well to combine.
6. Add the potatoes to the pot and bring the mixture to a boil. Cook until the potatoes are fork-tender, about 15 minutes.
7. Reduce the heat to medium-low. Stir in the shredded cheddar cheese and cooked bacon (reserving a few tablespoons of each for topping) until the cheese has melted.
8. Mash the potatoes using a potato masher, whisk, or wooden spoon until you reach your desired consistency.
9. Serve immediately and top with additional cheddar cheese, sour cream, bacon, and green onions. Enjoy!