FULLY LOADED BAKED POTATO SOUP

Fully Loaded Baked Potato Soup image

Provided by jenna tinsman

Time 1h20m

Number Of Ingredients 13

4 large baking potatoes (idaho or russet
12 slice applewood smoked bacon
1/2 c all purpose flour
6 c 2 percent milk
16 oz sharp cheddar, grated
1 small yellow onion
2 clove garlic
3 Tbsp finely chopped chives
1/2 tsp garlic powder
1/4 tsp onion powder
1/2 tsp seasoned salt
1 Tbsp olive oil
salt and pepper to taste

Steps:

1. Preheat the oven to 350 degrees F.
2. Place the potatoes on a roasting tray and bake for 45 minutes. You may also microwave if that is more comfortable for you. When done, the tip of a paring knife should go through the potatoes easily.
3. Slice the bacon into lardons (thin strips) and cook in a large, heavy-bottomed pot over medium heat until crisp. Remove the bacon from the pot with a slotted spoon and set aside, leaving all the drippings in pot.
4. While the bacon is cooking, finely dice the onion and mince the garlic. Saute in a little olive oil until tender and slight color. Set aside
5. Add the flour to the drippings in the pot and stir to combine. Cook, without adding color, until the flour and fat has combined, about 1 minute. Pour in the milk while you whisk to incorporate. Cook over medium heat until bubbly and thickened, stirring frequently, about 15 minutes.
6. Scoop out the potato pulp from the skins and add to the milk mixture. Mash with a potato masher until smooth but with some chunks. Add the cooked bacon (leaving a little out for garnishing the soup), 1/2 of the cheese,onion and garlic mixture, garlic and onion powder, seasoned salt, and season well with salt and pepper. Stir until the cheese has melted. Remove from the heat.
7. Ladle the soup into bowls, sprinkle with remaining bacon bits, grated cheese and chives.