Loaded Baked Potato Soup with Bacon

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

4 slices

Thick-Cut Bacon

1 Tbsp

Olive Oil

1 cup

Yellow Onions

1/2 Tbsp

Garlic , minced

3 cups

Russet Potatoes

2 sprigs

Fresh Rosemary

3 sprigs

Fresh Thyme

3 cups

Unsalted Chicken Broth

1 cup

Milk

1 tsp

Kosher Salt

1 pckg
(3.74 oz)

Mashed Potatoes

I used Idaho Spuds Country Buttered Flavor

1/4 cup

Greek Yogurt

or Light Sour Cream

1/4 cup

Shredded Cheddar Cheese

to taste

Shredded Cheddar Cheese

to taste

Ground Black Pepper

to taste

Fresh Chives

to taste

Bacon

1 Tbsp

Fresh Chives , chopped

Cooking Instructions

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Step 1

Heat a large pot over medium-high heat. Add Thick-Cut Bacon (4 slices) cook until crispy, often stirring to evenly cook bacon, about 6 minutes. Transfer bacon to a paper towel-lined plate to cool. Remove bacon grease from pan and reserve or discard.

Step 2

You can either add 1 tablespoon of the bacon grease or Olive Oil (1 Tbsp) to the pan to sauté the vegetables.

Step 3

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