Loaded Potato Soup

In a large pot over medium high heat, cook the Bacon (8 slices) until crispy, for about 5 minutes. Remove to a paper towel lined plate. Remove bacon fat from the pan.

Melt the Butter (1/3 cup) and add Yellow Onions (1/2 cup) and cook for 3-5 minutes or until crisp-tender.

Whisk in the All-Purpose Flour (1/3 cup) and cook for a few minutes.

Add Chicken Broth (3 1/2 cups) and whisk until the flour has dissolved. Add the Whole Milk (2 cups) , Simply Organic Garlic Powder (1 tsp) , Salt (to taste) , and Ground Black Pepper (to taste) . Mix everything to combine, and add the Russet Potatoes (2) and give it a good stir. Lower the heat to low, cover and simmer for 20-25 minutes.

Add the Sharp Cheddar Cheese (2 cups) and stir until is melted, turn the heat off and stir in Sour Cream (1/2 cup) and cooked bacon. Serve right away.