LOADED BAKED POTATO SOUP

This creamy Loaded Baked Potato Soup recipe is ready in less than 30 minutes!

LOADED BAKED POTATO SOUP

INGREDIENTS
  1. 4 large russet potatoes, scrubbed
  2. 8 bacon slices
  3. 4 tbsp unsalted Challenge Butter
  4. 2 garlic cloves, minced
  5. 1/4 cup chopped yellow onion
  6. 1/3 cup all-purpose flour
  7. 2 cups low fat milk
  8. 1 cup half and half
  9. 2 cups chicken stock
  10. 1 tsp kosher salt, plus more to taste
  11. 1/2 tsp garlic salt, plus more to taste
  12. 1/2 tsp black pepper
  13. 1 cup shredded mild cheddar cheese
  14. 1 cup shredded sharp cheddar cheese
  15. 1 cup sour cream
  16. Minced fresh chives, for garnish

INSTRUCTIONS
  • Pierce the potatoes multiple times with a fork, then microwave them for 12 to 15 minutes, or until tender.* Carefully halve the potatoes and let cool. Once cool enough to handle, remove the skins, and cut into chunks.
  • Meanwhile, cook the bacon in a skillet over medium-high heat until crisp. Transfer to a paper towel-lined plate to drain and cool. Reserve up to 1 tablespoon of the bacon fat from the pan, discarding the rest. Once the bacon has cooled, crumble it into small pieces.