Loaded Baked Potato Soup

Ingredients

• 6 medium white potatoes
• 8-10 strips of bacon, chopped
• 4 tablespoons butter
• 1 small onion, diced
• 2 tablespoons minced garlic
• 1/2 cup flour
• 2-1/2 cups milk
• 1 cup heavy cream
• 2 cups chicken or vegetable broth
• 1 teaspoon salt
• 1 teaspoon Adobo seasoning
• 1/2 teaspoon black pepper
• 1 tablespoon dried chives
• 1-1/2 cups mild cheddar cheese
• 1 cup sour cream

Instructions

1. Preheat the oven to 400 degrees and place a piece of aluminum foil on a rack in the middle of the oven.
2. Pierce the potatoes multiple times, place them on the foil in the oven and bake for about 1 hour or until fork tender.
3. Remove potatoes from oven, allow to cool, then peel and chop into bite-sized chunks.
4. Meanwhile, in a large stock pot, cook the bacon until crisp, then remove with a slotted spoon, reserving the grease in the pot.
5. To the bacon grease, add the butter, onions and garlic, and sauté for 2-3 minutes or until onions are tender and translucent.
6. Whisk the flour into the pan, cooking and stirring for 1 to 2 minutes.
7. Gradually add in the milk and heavy cream, whisking after each addition until smooth.
8. Stir in the broth, salt, Adobo, pepper and chives, and bring to a light simmer.
9. Keep the soup at a light simmer until the mixture has thickened slightly, 5 to 7 minutes.
10. Stir in the cheese, bacon and sour cream, stirring well until the cheese has melted.
11. Add the potatoes into the pot, and continue cooking until heated through, about 5 minutes.
12. Serve hot, topped with oyster crackers or your favorite baked potato garnishes, if desired.

The original recipe for this satisfying soup can be found here.