Cooked - *revised* Loaded Baked Potato Soup - New Recipe

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*revised* Loaded Baked Potato Soup

8.0

4 potatoes (skinned and cubed)

Bacon bits

4 Tbsp. unsalted butter

1 Tbsp. olive oil

2 garlic cloves (minced)

¼ cup yellow onion

⅓ cup all-purpose flour

2 cups milk

1 cup heavy cream

2 cups chicken stock

1 tsp kosher salt (plus more to taste)

½ tsp garlic (plus more to taste)

½ tsp black pepper

1 cup mild cheddar cheese

1 cup sharp cheddar cheese

1 cup sour cream

Select all/reset

Skin, cube, and boil your potatoes for 10 minutes or until tender.
In a large pot, melt the butter and olive oil over medium-low heat. Add the garlic and onion and cook for 2 to 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 heavy cream. Keep whisking until smooth. Gradually add the chicken stock.
Bring to a light simmer and whisk in the kosher salt, garlic, and pepper. Keep at a light simmer until the mixture has thickened slightly, 5 to 7 minutes.
Stir in the cheeses, bacon, and the sour cream. Remove the pot from the heat. Scoop potato chunks into the pan. Serve hot.

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