Loaded Baked Potato Soup

'Bake' potatoes. Wash 4 potatoes and pierce with a fork. Cook potatoes in the microwave for 12 to 15 minutes or until tender. Alternatively bake in a preheated oven at 350°F for 45 minutes, or until fork tender. Carefully cut into halves and let cool.

Fry bacon. Cook 6-8 strips bacon in a frying pan over medium-high heat until crisp. Remove bacon and place on a paper towel lined plate. Reserve 1 Tablespoon of the bacon grease. Once bacon has cooled, crumble into small pieces.

In a large pot, melt 1/4 cup butter over medium-low heat. Add bacon grease and 1/4 cup chopped onions. Cook for 2 to 3 minutes or until the onions are tender. Add 2 teaspoons garlic and cook an additional minute.

Slowly whisk 1/3 cup flour into the pan and stir 1 to 2 minutes. Next, slowly whisk in 2 cups milk and 1 cup half and half. Keep whisking until smooth. Gradually add in 16 ounces chicken stock. Bring to a light simmer.

Add seasonings. Whisk in 1 teaspoon salt, 1/2 teaspoon garlic salt and 1/2 teaspoon pepper. Keep at a light simmer until the mixture has thickened slightly, about 5 to 7 minutes.

Add in cheese, bacon and sour cream. If you’d like to use cheese and bacon as a garnish, save 1/4 cup of each. Then stir in 3/4 cup sharp cheddar, 3/4 cup mild cheddar cheese, 3/4 cup sour cream and cooked bacon. Remove pan from heat.

Scoop potato chunks into the pan and discard the skins. Break potatoes into small pieces or leave them chunky, depending on your preference. Season to taste.

Serve while warm topped with your favorite garnishes, like reserved cheese, bacon and chives.