Loaded Baked Potato Soup

Notes

This is probably one of my kids’ absolute favorite things I make. They literally call dibs on the leftover to take to school for their lunch! Of course, that usually means they forget it because the extra effort it takes to prepare their thermos in the morning is too much, but then it just becomes the best after-school snack around!
This is a go-to for me on Monday nights. Everyone in my household seems to have something going, so it’s just easy to make a big pot of this soup and keep it warm. They can just eat it as they get home, and I get to enjoy my glass of wine.
If your soup is too thick, you can add chicken broth to help thin it out.
If your soup is too thin, just make a cornstarch slurry and mix it into the soup. Take 1 tablespoon of cornstarch and add about 1-2 tablespoons of cold water; mix really well. Pour that into your soup and mix well. It should start to thicken up after a few minutes. Don’t keep adding more cornstarch slurry – trust the process! If you add too much, it will be too thick!
If you don’t have bacon, you can use bacon pieces – I still like to heat them up, though, so they are crispy.
Don’t skimp on the toppings! Green onions freshen it up and taste delicious.

	5 large potatoes, scrubbed
	8 bacon slices
	6 tablespoons butter
	2 garlic cloves, minced
	1/4 cup yellow onion
	1/3 cup all-purpose flour
	2 cups low fat milk
	2 cups half and half
	3 cups chicken stock
	1 teaspoon kosher salt, plus more to taste
	1/2 tsp black pepper
	1 cup mild cheddar cheese
	1 cup sharp cheddar cheese
	1 cup sour cream
	Chopped green onions for garnish

1.	Pierce the potatoes multiple times with a fork; then microwave them for 12-13 minutes or until tender. Once cool enough to handle, remove the skins, and dice into small pieces.
2.	Cook bacon in a skillet over medium-high heat until crisp. Transfer to a paper towel-lined plate to drain and cool. Once the bacon has cooled, crumble it into small pieces.
3.	In a large pot,, melt the butter over medium-low heat. Add garlic and onion and cook for 2 – 3 minutes, or until the onion is tender. Slowly whisk the flour into the pan and stir for 1 to 2 minutes. Slowly whisk in the milk and half-and-half. Keep whisking until smooth. Gradually add the chicken stock. Bring to a light simmer and whisk in the salt and pepper. Simmer on low heat until the mixture has thickened slightly, 5 to 7 minutes.
4.	Stir in cheese, bacon, and sour cream.
5.	Remove the pot from the heat and add the diced potatoes to the pot.
6.	Serve with your favorite toppings like shredded cheese, bacon and green onions.