Loaded Baked Potato Soup
Everything a loaded baked potato has, in soup form, plus the leftover bacon fat doing the work of building flavor.
Method
Cook the bacon in a large pot until crisp. Remove with a slotted spoon, leaving the fat behind.
Add onion to the bacon fat and cook 5 minutes until soft. Add garlic and cook 30 seconds more.
Sprinkle in the flour and stir constantly for a minute to cook out the raw taste.
Slowly whisk in the broth and milk, then add the potatoes. Bring to a simmer and cook 20 minutes until the potatoes are tender.
Mash some of the potatoes right in the pot for thickness, leaving the rest chunky. Stir in cheddar and sour cream until melted and smooth.
Ladle into bowls and top with the reserved bacon, extra cheddar, and chives.
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