Loaded Potato Soup

Ingredients

• 6 cupchicken brothAmount6 cupIngredientchicken broth
• 3 lbrusset potatoesAmount3 lbIngredientrusset potatoes, quartered, quartered
• 6 tbspunsalted butterAmount6 tbspIngredientunsalted butter
• 1large onionAmount1Ingredientlarge onion, diced, diced
• 1garlicAmount1Ingredientgarlic clove, minced clove, minced
• 3 tbspflourAmount3 tbspIngredientflour
• 1/2 cupwhole milk or heavy creamAmount1/2 cupIngredientwhole milk or heavy cream
• 4 ozcream cheeseAmount4 ozIngredientcream cheese
• 8 ozshredded medium cheddar cheeseAmount3 ozIngredientshredded mild cheddar cheese
• 1 tspsaltAmount1 tspIngredientsalt
• 2 tsppepper
• 3 tbspfinely chopped fresh chivesAmount3 tbspIngredientfinely chopped fresh chives, plus extra for garnish, plus extra for garnish
• 3 ozshredded mild cheddar cheeseAmount3 ozIngredientshredded mild cheddar cheese
• 12 slices thick-cut baconAmount12Ingredientslices thick-cut bacon, cooked and crumbled, for topping, cooked and crumbled, for topping
• 1/2 cupsour creamAmount1/2 cupIngredientsour cream, for topping, for topping

Instructions

1. 1

   In a large pot over medium-high heat, cook potatoes in the chicken brothAmount6 cupIngredientchicken broth, covered, until tender, about 20 minutes.

2. 2

   While the potatoes cook, in a large pan over medium heat, melt the butter. Add the onions, cooking about 7-10 minutes, until softened and translucent. Stir in the garlic and flour, cooking for 1 to 2 minutes, then slowly whisk in the milk, to avoid lumps. Pour the onion mixture into the pot with potatoes and broth once potatoes are tender. Gently mash the potatoes in the pot, for smaller pieces. Cook about 10 minutes, until thickened; add in the cream cheeseAmount4 ozIngredientcream cheese, cheddar, salt, pepper, and chives, stirring until cheeses are fully melted, about 2-3 minutes.

3. 3

   Serve topped with bacon, cheddar cheeseAmount3 ozIngredientshredded mild cheddar cheese, sour cream, and chives.