Loaded Baked Potato Soup

Ingredients

  • 4 large russet potatoes, scrubbed
  • 8 bacon slices
  • 4 tbsp unsalted Challenge Butter
  • 2 garlic cloves, minced
  • 1/4 cup chopped yellow onion
  • 1/3 cup all-purpose flour
  • 2 cups low fat milk
  • 1 cup half and half
  • 2 cups chicken stock
  • 1 tsp kosher salt, plus more to taste
  • 1/2 tsp garlic salt, plus more to taste
  • 1/2 tsp black pepper
  • 1 cup shredded mild cheddar cheese
  • 1 cup shredded sharp cheddar cheese
  • 1 cup sour cream
  • Minced fresh chives, for garnish

Instructions


  • Pierce the potatoes multiple times with a fork, then microwave them for twelve to fifteen minutes, or till tender.* fastidiously divide the potatoes and let cool. Once cool enough to handle, take away the skins, and take chunks.
  • Meanwhile, cook the bacon in a very cooking pan over medium-high heat till crisp. Transfer to a paper towel-lined plate to empty and funky. Reserve up to one tablespoon of the bacon fat from the pan, discarding the remainder. Once the bacon has cooled, crumble it into tiny items.
  • in a very giant pot, soften the butter over medium-low heat. Add the reserved bacon fat, garlic and onion and cook for two to three minutes, or till the onion is tender. Slowly whisk the flour into the pan and stir for one to two minutes. Slowly whisk within the milk and half-and-half. Keep whisking till swish. bit by bit add the broth. bring round a light-weight simmer and whisk within the kosher salt, seasoning and pepper. Keep at a light-weight simmer till the mixture has thickened slightly, five to seven minutes.
  • If you’d prefer to use cheeses and bacon as a garnish, reserve 1/4 cup of t every. Stir within the remaining cheeses, remaining bacon, and also the soured cream. take away the pot from the warmth. Scoop potato chunks into the pan, breaking them into tiny items or effort them chunky, reckoning on your preference. Serve hot, lidded along with your favorite garnishes, like cheese, bacon and chives.


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