Loaded Potato Soup

Directions

• Using a large Dutch oven and medium-high heat, cook the bacon until crisp, six to eight minutes; remove to a plate to cool. Do not drain the bacon grease.
• Add the onions and garlic to the pot and cook until softened, four to five minutes.
• Add the flour, salt, and pepper, and stir until combined and the flour smells like pie dough, about three minutes.
• Add the milk, chicken broth, and heavy cream, whisking until all the lumps are smooth.
• Add the potatoes and cook over medium heat for about 10 minutes or until fork-tender.
• Add half the bacon and half of the scallions. Stir until combined.
• Spoon in the sour cream until no longer visible.
• Stir in the cheddar cheese until completely melted through. Add additional salt and pepper if needed.
• Garnish with bacon bits, shredded cheese, sour cream, and scallions.
• Diva’s Tip – Serve this scrumptious soup with warm slices of Italian bread topped with a smear of Hiland Dairy Butter!