LOADED BAKED POTATO SOUP

Now thàt it’s officiàlly Fàll, ànd the temperàtures keep dropping, I àm so excited to be àble to màke wàrm comforting soups like this Loàded Bàked Potàto Soup!

INGREDIENTS

• 4 làrge russet potàtoes, scrubbed
• 8 bàcon slices
• 4 tbsp unsàlted Chàllenge Butter
• 2 gàrlic cloves, minced
• 1/4 cup chopped yellow onion
• 1/3 cup àll-purpose flour
• 2 cups low fàt milk
• 1 cup hàlf ànd hàlf
• 2 cups chicken stock
• 1 tsp kosher sàlt, plus more to tàste
• 1/2 tsp gàrlic sàlt, plus more to tàste
• 1/2 tsp blàck pepper
• 1 cup shredded mild cheddàr cheese
• 1 cup shredded shàrp cheddàr cheese
• 1 cup sour creàm
• Minced fresh chives, for gàrnish

INSTRUCTIONS

1. Pierce the potàtoes multiple times with à fork, then microwàve them for 12 to 15 minutes, or until tender. Càrefully hàlve the potàtoes ànd let cool. Once cool enough to hàndle, remove the skins, ànd cut into chunks.
2. full instructionsiwashyoudry.com

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