Loaded Baked Potato Soup

Add chopped bacon to a large Dutch oven over medium heat. Cook for 6-8 minutes until crisp and the fat has rendered. Transfer bacon to a paper-towel-lined plate. Leave approximately 2 tablespoons bacon fat in the pot.

Add diced onion. Cook for 5-6 minutes until softened.

Add garlic and cook for 30 seconds.

Add butter. Once melted, sprinkle in flour. Cook while stirring for approximately 1-2 minutes to remove the raw flour taste.

Gradually whisk in chicken broth. Add milk slowly while whisking. Add potatoes, salt, and pepper.

Bring to a gentle simmer. Reduce heat and cook approximately 15-20 minutes, stirring occasionally, until the potatoes are completely fork-tender.

Use a potato masher to mash approximately one-quarter to one-third of the potatoes directly in the pot. Leave the majority of the potato pieces intact.

Reduce heat to LOW. Add freshly shredded cheddar gradually while stirring. Stir until smooth. Remove from direct heat. Stir in sour cream.

Add approximately half the cooked bacon and half the scallions. Taste and adjust salt and pepper.

Ladle into bowls. Top with remaining bacon and scallions. Add additional cheddar or sour cream if desired. Serve hot.