The Ultimate Loaded Baked Potato Soup

1. 1

   Fry the bacon in the bottom of a large dutch oven or heavy bottomed pot.

2. 2

   Once the bacon is done, remove and set a side (chopp for garnish once it cools).

3. 3

   Add the onion and garlic to the bacon fat left in the pot and sautee until the onions are translucent (medium-low heat so that the garlic does not burn).

4. 4

   Wisk the flour into the onions and garlic mixture while in the pot and cook for an additional few minutes to cook out the flour.

5. 5

   Slowly wisk in the chicken broth and heavy whipping cream.

6. 6

   Add in the potatoes. Bring it to a boil then reduce to a low heat and cook until the potatos are tender.

7. 7

   Add salt and pepper to taste and blend everything together with a hand blender (or you can blend it in batches in a regular blender).

8. 8

   Turn off the heat (makes sure the heat is off or the sour cream will curdle) and add the cheddar cheese and sour cream and mix it all together.

9. 9

   Serve topped with the chopped bacon, cheddar cheese, sour cream and sliced scallions.

* Per serving · 4 servings · Values may vary.