Loaded Baked Potato Soup

Preparation

1. In a large pot, cook bacon until crispy. Remove and set aside, leaving a little bacon grease in the pot.

2. Add butter and diced onion to the pot. Cook until softened, about 5 minutes.

3. Stir in garlic and cook for 1 minute.

4. Sprinkle flour over the mixture and whisk continuously for 1–2 minutes to form a roux.

5. Gradually whisk in chicken broth until smooth.

6. Add diced potatoes and bring to a boil. Reduce heat and simmer for 15–20 minutes, until potatoes are tender.

7. Use a potato masher to lightly mash some of the potatoes for a thicker texture (leave some chunks for texture).

8. Stir in heavy cream and shredded cheddar cheese until melted and creamy.

9. Add most of the crumbled bacon (reserve some for topping).

10. Adjust salt and pepper to taste.

11. Serve hot with your favorite toppings.