Loaded Baked Potato Soup

Ingredience

Recipe:

6–8 Idaho or Russet potatoes

6-8 slices bacon

1 small onion, diced

3 cloves garlic, minced

2–3 tbsp butter

½ cup flour

4 cups @kettleandfire chicken broth

1½ cups whole milk

1 cup heavy cream

1 cup sour cream

1½ cups shredded cheddar cheese

1½ tsp salt

1 tsp pepper

1 tsp parsley

½ tsp paprika

¼ tsp ancho chili powder

Fresh chives for garnish

Peel and dice potatoes into bite-size pieces and set in cold water. Cook bacon until crispy, then remove and reserve the grease. Add butter and onion to the pot and cook until translucent. Stir in garlic until fragrant. Whisk in flour and cook 1–2 minutes. Gradually add chicken broth while whisking until smooth. Stir in milk, cream, potatoes, salt, pepper, and spices. Simmer about 15 minutes or until potatoes are tender. Remove from heat and stir in sour cream, cheese, and bacon, reserving some for garnish.

Top with sour cream, cheese, bacon, chives, and fresh cracked pepper.