The Ultimate Loaded Baked Potato Soup

Fry the bacon in the bottom of a large dutch oven or heavy bottomed pot.

Once the bacon is done, remove and set a side (chopp for garnish once it cools).

Add the onion and garlic to the bacon fat left in the pot and sautee until the onions are translucent (medium-low heat so that the garlic does not burn).

Wisk the flour into the onions and garlic mixture while in the pot and cook for an additional few minutes to cook out the flour.

Slowly wisk in the chicken broth and heavy whipping cream.

Add in the potatoes. Bring it to a boil then reduce to a low heat and cook until the potatos are tender.

Add salt and pepper to taste and blend everything together with a hand blender (or you can blend it in batches in a regular blender).

Turn off the heat (makes sure the heat is off or the sour cream will curdle) and add the cheddar cheese and sour cream and mix it all together.

Serve topped with the chopped bacon, cheddar cheese, sour cream and sliced scallions.