Easy Loaded Baked Potato Soup

What you'll need

• 2 lbsrusset potatoes, peeled and diced
• 1/4 cupbutter
• 1/2 cupyellow onion, diced
• 2 clovesgarlic, minced
• 1/4 cupall-purpose flour
• 4 cupschicken broth
• 1.5 cupswhole milk
• 1/2 cupheavy cream
• 1.5 cupsshredded cheddar cheese, plus more for topping
• 1/2 cupcooked bacon, crumbled, for topping
• as neededsour cream and chives, for topping
• to tastesalt and black pepper

Let's cook

1. 1Melt the butter in a large pot over medium heat. Add the onion and cook for 4-5 minutes until softened.
2. 2Stir in the garlic and cook for 30 seconds, then sprinkle in the flour and stir for 1 minute.
3. 3Slowly whisk in the chicken broth, then add the diced potatoes. Bring to a boil, reduce heat, and simmer for 15-18 minutes until the potatoes are tender.
4. 4Use a potato masher to mash some of the potatoes right in the pot for a thicker texture, leaving some chunks.
5. 5Stir in the milk, heavy cream, and cheddar cheese until melted and smooth. Season with salt and pepper.
6. 6Ladle into bowls and top with extra cheese, bacon, sour cream, and chives.