Loaded Baked Potato Soup

Ingredients

• 6 strips bacon
• 1/2 onion
• 3 tbsp butter
• 1/3 cup all-purpose flour
• 4 cups chicken broth
• 2 cups whole milk
• 2.5 lbs russet potatoes
• 3/4 cup sour cream
• 1 cup shredded cheddar
• 3 green onions
• salt and black pepper

Steps

1. 1Cook the bacon in a Dutch oven over medium heat until crisp. Remove with a slotted spoon, leaving the fat behind.
2. 2Soften the onion in the bacon fat, 3 minutes. Add the butter, then the flour, stirring 1 minute.
3. 3Whisk in the broth and milk until smooth. Add the potatoes, bring to a simmer, and cook 20 minutes until the potatoes fall apart at a poke.
4. 4Mash roughly right in the pot with a potato masher or the back of a spoon for a thick, rustic texture — some chunks are good.
5. 5Stir in the sour cream and cheddar until melted through. Season with salt and pepper.
6. 6Ladle into bowls and top with the crisped bacon, more cheddar, and green onions.