fully loaded baked potato soup

How To Make fully loaded baked potato soup

• 1

  Preheat the oven to 350 degrees F.
• 2

  Place the potatoes on a roasting tray and bake for 45 minutes. You may also microwave if that is more comfortable for you. When done, the tip of a paring knife should go through the potatoes easily.
• 3

  Slice the bacon into lardons (thin strips) and cook in a large, heavy-bottomed pot over medium heat until crisp. Remove the bacon from the pot with a slotted spoon and set aside, leaving all the drippings in pot.
• 4

  While the bacon is cooking, finely dice the onion and mince the garlic. Saute in a little olive oil until tender and slight color. Set aside
• 5

  Add the flour to the drippings in the pot and stir to combine. Cook, without adding color, until the flour and fat has combined, about 1 minute. Pour in the milk while you whisk to incorporate. Cook over medium heat until bubbly and thickened, stirring frequently, about 15 minutes.
• 6

  Scoop out the potato pulp from the skins and add to the milk mixture. Mash with a potato masher until smooth but with some chunks. Add the cooked bacon (leaving a little out for garnishing the soup), 1/2 of the cheese,onion and garlic mixture, garlic and onion powder, seasoned salt, and season well with salt and pepper. Stir until the cheese has melted. Remove from the heat.
• 7

  Ladle the soup into bowls, sprinkle with remaining bacon bits, grated cheese and chives.
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