Loaded Potato Soup

Ingredients

• 8 ounces bacon (chopped)
• 1 small onion (peeled and chopped)
• 2-3 cloves garlic (minced)
• 2 1/2 pounds russet potatoes
• 4 cups chicken broth
• 1 1/2 cups half & half
• 2 tablespoons cornstarch
• 2 cups shredded sharp cheddar cheese (divided)
• 2/3 cup chopped scallions (divided)
• 1/2 cup sour cream
• Salt and pepper

Instructions

1. 1

   Set a 6+ quart saucepot over medium heat. Add the chopped bacon. Stir and brown for 5 minutes, or until brown and crispy. Scoop out the bacon and reserve for later use.

2. 2

   Remove the bacon grease, leaving just 1 tablespoon in the pot. Add the chopped onions and garlic. Sauté for 2-4 minutes to soften.

3. 3

   Meanwhile, wash the potatoes and chop them into ¾ inch cubes, leaving the skins on. Add the chopped potatoes to the pot. Pour in the broth.

4. 4

   Cover the pot and simmer for 20 minutes, until the potatoes are fork-tender.

5. 5

   Mix the half & half with the cornstarch, stirring until all clumps have dissolved.

6. 6

   Once the potatoes are soft, use a potato masher to mash about half of the potatoes, leaving plenty of large pieces. Then stir in the half & half mixture, 1 cup shredded cheese and 1/3 cup scallions.

7. 7

   Simmer 3-5 minute to thicken the soup base. Taste, then salt and pepper as needed.

8. 8

   Serve warm with shredded cheddar, crispy bacon bits, sour cream, and scallions on top.