Loaded Baked Potato Soup
Ingredients
- 4 large russet potatoes scrubbed
- 8 slices bacon
- 4 tbsp unsalted butter Challenge Butter
- 2 cloves garlic minced
- 1/4 cup yellow onion chopped
- 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 chives For garnish
Instructions
- Cook bacon until crispy. Remove and set aside, reserving bacon fat.
- In a large pot or Dutch oven, melt butter and add onion. Cook until softened.
- Stir in flour and cook for 1-2 minutes.
- Gradually whisk in milk and chicken stock until smooth.
- Bring to a simmer, stirring constantly. Reduce heat and cook for 10-15 minutes, or until thickened.
- Stir in salt, pepper, and cheddar cheeses until melted and smooth.
- Add sour cream and stir until combined.
- Serve hot, garnished with crumbled bacon and chives.
