Fully Loaded Baked Potato Soup

Ingredients

• Russet potato

  raw, with skin

  8 potato large or 2.95kg

• Bacon

  raw, cured pork

  8 strip or 96g

• Butter

  unsalted

  4 tbsp or 57g

• Onion powder

  1 tbsp or 7g

• Garlic

  raw

  4 clove or 12g

• All-Purpose Flour

  Gold Medal

  ⅓ cup or 40g

• Chicken Broth, Low Sodium, Organic, Free Range

  Imagine

  4 cup or 400g

• Black pepper

  ground

  1 tsp or 2g

• Sour Cream, Light

  Kroger

  8 tbsp or 120g

• Cheddar cheese

  4 oz or 113g

Directions

1. Preheat the oven to 425° f.
2. Scrub, quarter And Pierce The Potatoes. Place Them On A rack over a Lined Baking Sheet And Bake For 40 minutes until fork tender, flipping halfway through
3. scoop the white insides out of the baked potato skins. roughly chop the insides and set aside. teared the potato skins and set aside
4. In A Large Stock Pot, Cook The Bacon Over Medium Heat. Once Crispy Remove And cook the potato skins until crispy. Tear both into Small Pieces.
5. Add The Butter To The Stock Pot. Add Minced Garlic, Flour And Onion Powder. Stir Until Flour Is Cooked, About 2 Minutes.
6. while stirring, slowly add in chicken stock and whisk to combine to prevent lumps. bring to a simmer then turn heat to low. Add insides of the potatoes and season with pepper. cover pot and continue to cook over low heat.
7. Add Half Of The Crumbled Bacon, potato skins, Cheddar Cheese, And Sour Cream Into The Soup. Stir Well And Continue To Cook Over Low Heat Until Heated Through And Cheese Is Melted.