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LOADED BAKED POTATO SOUP

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INGRÉDIÉNTS
  • 4 largé russét potatoés, scrubbéd
  • 8 bacon slicés
  • 4 tbsp unsaltéd Challéngé Buttér
  • 2 garlic clovés, mincéd
  • 1/4 cup choppéd yéllow onion
  • 1/3 cup all-purposé flour
  • 2 cups low fat milk
  • 1 cup half and half
  • 2 cups chickén stock
  • 1 tsp koshér salt, plus moré to tasté
  • 1/2 tsp garlic salt, plus moré to tasté
  • 1/2 tsp black péppér
  • 1 cup shréddéd mild chéddar chéésé
  • 1 cup shréddéd sharp chéddar chéésé
  • 1 cup sour créam
  • Mincéd frésh chivés, for garnish

INSTRUCTIONS
  1. Piércé thé potatoés multiplé timés with a fork, thén microwavé thém for 12 to 15 minutés, or until téndér.* Caréfully halvé thé potatoés and lét cool. Oncé cool énough to handlé, rémové thé skins, and cut into chunks.
  2. Méanwhilé, cook thé bacon in a skillét ovér médium-high héat until crisp. Transfér to a papér towél-linéd platé to drain and cool. Résérvé up to 1 tabléspoon of thé bacon fat from thé pan, discarding thé rést. Oncé thé bacon has cooléd, crumblé it into small piécés.
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