A creamy, cheesy loaded baked potato soup made in under 30 minutes. Perfect for cozy dinners and cold nights.

Scale

4 medium potatoes

8 bacon slices

4 tbsp unsalted butter

2 garlic cloves

1/4 cup yellow onion

1/3 cup flour

2 cups low-fat milk

1 cup half-and-half

2 cups chicken stock

1 tsp salt

1/2 tsp garlic salt

1/2 tsp black pepper

1 cup mild cheddar

1 cup sharp cheddar

1 cup sour cream

Fresh chives

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1. Microwave potatoes until tender, then dice.

2. Cook bacon until crisp, reserve 1 tbsp grease.

3. Melt butter with bacon fat; add garlic and onion.

4. Stir in flour to make a roux.

5. Whisk in milk, half-and-half, and chicken stock.

6. Add seasonings and simmer.

7. Stir in cheeses, bacon, and sour cream.

8. Fold in potatoes and serve hot.

Mash a few potatoes for creaminess.

Microwave potatoes while bacon cooks to save time.

Store leftovers up to 3 days and reheat with milk.