Loaded Baked Potato Soup

This creamy Loaded Baked Potato Soup recipe is ready in less than 30 minutes!

INGREDIENTS

• 4 large russet potatoes, scrubbed
• 8 bacon slices
• 4 tbsp unsalted Challenge Butter
• 2 garlic cloves, minced
• 1/4 cup chopped yellow onion
• 1/3 cup all-purpose flour
• 2 cups low fat milk
• 1 cup half and half
• 2 cups chicken stock
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp garlic salt, plus more to taste
• 1/2 tsp black pepper
• 1 cup shredded mild cheddar cheese
• 1 cup shredded sharp cheddar cheese
• 1 cup sour cream
• Minced fresh chives, for garnish

INSTRUCTIONS

1. Pierce the potatoes multiple times with a fork, then microwave them for 12 to 15 minutes, or until tender.* Carefully halve the potatoes and let cool. Once cool enough to handle, remove the skins, and cut into chunks.
2. Meanwhile, cook the bacon in a skillet over medium-high heat until crisp. Transfer to a paper towel-lined plate to drain and cool. Reserve up to 1 tablespoon of the bacon fat from the pan, discarding the rest. Once the bacon has cooled, crumble it into small pieces.
3. In a large pot, melt the butter over medium-low heat. Add the reserved bacon fat, 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 half-and-half. Keep whisking until smooth. Gradually add the chicken stock. Bring to a light simmer and whisk in the kosher salt, garlic salt and pepper. Keep at a light simmer until the mixture has thickened slightly, 5 to 7 minutes

Read more...