Fully-Loaded Baked Potato Soup

Name: Fully-Loaded Baked Potato Soup
Total time: 60
Yield: 6
Ingredients: 6 strips bacon; 5 Yukon Gold potatoes, cut into eighths; ½ cup butter; 1 small sweet onion, diced; 2 cloves garlic, minced; 3 tablespoons flour; 1 teaspoon salt; 1 teaspoon ground black pepper; 1 pint half-and-half; 3 (15 ounce) cans chicken broth; 1 (8 ounce) container sour cream; 2 cups shredded Cheddar cheese; 1 teaspoon dried parsley

Recipe by Kristine Skaggs Frisone from allrecipes.com

Dinner 60 Mins.

Ingredients

6 servings

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6 strips bacon
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5 Yukon Gold potatoes, cut into eighths
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½ cup butter
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1 small sweet onion, diced
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2 cloves garlic, minced
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3 tablespoons flour
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1 teaspoon salt

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1 teaspoon ground black pepper
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1 pint half-and-half
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3 (15 ounce) cans chicken broth
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1 (8 ounce) container sour cream
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2 cups shredded Cheddar cheese
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1 teaspoon dried parsley

Instructions

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes. Remove from skillet and crumble. Reserve drippings.
Place potatoes in a pot; cover with water. Bring to a boil. Reduce heat to medium-low. Cook, covered, until tender, 15 to 20 minutes. Drain.
Melt butter in a large skillet over medium-high heat. Add onion and garlic; saute until onion is translucent, about 5 minutes. Stir in bacon crumbles, reserved bacon drippings, flour, salt, and pepper. Reduce heat; add the boiled potatoes, half-and-half, and chicken broth. Simmer until thickened, about 5 minutes. Add sour cream and 1 cup Cheddar cheese; cook and stir until heated through, about 5 minutes. Garnish soup with remaining Cheddar cheese and parsley.