LOADED POTATO SOUP

Ingredients

8 slices bacon chopped
1/4 cup butter unsalted
4 giant Russet potatoes or Yukon Gold potatoes peeled and cubed
1 medium onion finely chopped
2 cloves garlic minced
⅛ teaspoon floor cayenne pepper
¼ cup all-purpose flour
2 ½ cups low sodium fowl broth or vegetable broth
2 ½ cups complete milk or 2% milk
1 cup shredded sharp cheddar
1 cup shredded white cheddar
½ cup bitter cream
¼ cup chopped chives
Salt and pepper to taste

Instructions

In a Dutch oven or heavy stockpot over medium heat, brown the bacon. Using a slotted spoon dispose of the bacon from the pan reserving the grease. Add adequate butter to make two tablespoons of fat. Melt the butter over medium heat. Add the potatoes and onions to the pan cooking for 5 minutes or till the onions are soft. Add the garlic and the cayenne pepper; cook dinner for 1 minute, stirring constantly. Using a slotted spoon put off the potatoes, onions, and garlic to a bowl or plate, reserving any fats in the pan.
Melt ample butter to make four tablespoons of fat. Sprinkle in 1/4 cup flour and whisk to combine. Cook for 2-3 minutes, stirring constantly. Whisk in the fowl broth and milk in a number of intervals alternating between the two.
Add the potatoes, onions, and garlic again to the pot and simmer till the potatoes are tender.
Whisk in each shredded cheeses till melted. Remove from the warmth and stir in the bacon, bitter cream, chives, and salt and pepper to taste.

Notes

Store leftovers (if there are any) in an hermetic container in the fridge. Reheat on the stovetop or in the microwave at decreased power.

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