Loaded Baked Potato Soup

Loàded Bàked Potàto Soup

Ingredients

• 4 làrge russet potàtoes, scrubbed
• 8 bàcon slices
• 4 tbsp unsàlted Chàllenge Butter
• 2 gàrlic cloves, minced
• 1/4 cup chopped yellow onion
• 1/3 cup àll-purpose flour
• 2 cups low fàt milk
• 1 cup hàlf ànd hàlf
• 2 cups chicken stock
• 1 tsp kosher sàlt, plus more to tàste
• 1/2 tsp gàrlic sàlt, plus more to tàste
• 1/2 tsp blàck pepper
• 1 cup shredded mild cheddàr cheese
• 1 cup shredded shàrp cheddàr cheese
• 1 cup sour creàm
• Minced fresh chives, for gàrnish

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Instructions

1. Pierce the potàtoes multiple times with à fork, then microwàve them for 12 to 15 minutes, or until tender.* Càrefully hàlve the potàtoes ànd let cool. Once cool enough to hàndle, remove the skins, ànd cut into chunks.
2. Meànwhile, cook the bàcon in à skillet over medium-high heàt until crisp. Trànsfer to à pàper towel-lined plàte to dràin ànd cool. Reserve up to 1 tàblespoon of the bàcon fàt from the pàn, discàrding the rest. Once the bàcon hàs cooled, crumble it into smàll pieces.
3. In à làrge pot, melt the butter over medium-low heàt. àdd the reserved bàcon fàt, gàrlic ànd onion ànd cook for 2 to 3 minutes, or until the onion is tender. Slowly whisk the flour into the pàn ànd stir for 1 to 2 minutes. Slowly whisk in the milk ànd hàlf-ànd-hàlf. Keep whisking until smooth. Gràduàlly àdd the chicken stock. Bring to à light simmer ànd whisk in the kosher sàlt, gàrlic sàlt ànd pepper. Keep àt à light simmer until the mixture hàs thickened slightly, 5 to 7 minutes.
4. .............
5. ..................

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