October Soup Series - Baked Potato

Welcome back! I’m so excited to share this week’s soup recipe with y’all. It’s actually pretty easy to make and it is SO yummy! So, here we go!

Ingredients:

• 4 potatoes

• 8 slices of bacon

• 4 tablespoons unsalted butter

• 2 garlic cloves

• 1/4 cup of yellow onion

• 1/3 cup of all-purpose flour

• 2 cups of reduced fat milk

• 1 cup of half and half

• 2 cups of chicken broth

• 1 teaspoon salt

• 1/2 teaspoon garlic salt

• 1/2 teaspoon black pepper

• 1 cup of mild cheddar cheese

• 1 cup of sharp cheddar cheese

• 1 cup of sour cream

• chives

Directions:

1. Wash potatoes and poke holes in them with a fork. Then place them in the microwave for 12-15 minutes, or until they are nice and tender. Once done, remove from the microwave and cut in half. Let cool and then peel and cut into chunks. Set aside.

2. Make eight slices of bacon - the crispier the better. Once bacon has cooled, crumble and set aside.

3. Mince two garlic cloves - if this seems like a tedious process, you’re doing it right apparently. First time garlic mincer over here!

4. In a pan, over medium-low heat, mix minced garlic, 4 tablespoons of butter and 1/4 cup of onion.

5. Once butter has melted, add 1/3 cup of flour.

6. Add two cups of reduced fat milk.

7. Add one cup of half and half.

8. Add two cups of chicken stock.

9. Once ingredients have been combined and soup has a thick/smooth texture, had the majority of your bacon - leave out just enough for garnish.

10. Add the majority of a cup of mild cheddar and the majority of a cup of sharp cheddar. Again, leave out just enough for garnish.

11. Add one cup of sour cream and stir until blended.

12. Add potato chunks and remove from heat.

13. Serve and garnish with sour cream, bacon, cheese and chives.

Serve with…honestly…nothing! This soup is so hearty, it’s fabulous all on it’s own.

Enjoy, friends

-D