Loaded Bacon Potato Soup

Ingredients

• 150g Wicks Manor Bacon, diced
• 1 tbsp butter
• ½ onion, finely chopped
• 3 garlic cloves, minced
• 2 large potatoes, peeled and diced
• 1 cup chicken broth
• ¼ cup milk
• ¼ cup cream
• 1 tbsp flour
• ¼ cup sharp cheddar cheese, grated (plus more to garnish)
• 1 tbsp sour cream
• 1 tsp salt
• 1 tsp black pepper
• Fresh chives, chopped (for garnish)
• Toasted sourdough with butter (optional, for serving)

Instructions

1. In a large pot or Dutch oven, cook diced bacon over medium heat until crispy. Remove and set aside on a paper towel-lined plate.
2. In the same pot, melt butter. Sauté onions over medium heat for about 5 minutes until soft and translucent.
3. Add garlic and cook for another minute until fragrant.
4. Stir in flour and cook for 1 minute to form a smooth roux.
5. Add diced potatoes, chicken broth, milk, cream, salt, and pepper. Stir well and bring to a simmer.
6. Reduce heat and let it cook for 20 minutes, or until potatoes are fork-tender.
7. Transfer half the soup to a blender and blend until smooth. Return the blended mixture to the pot, stirring to combine.
8. Stir in sour cream, cheddar cheese, and half of the crispy bacon. Adjust seasoning with more salt and pepper, if needed.
9. Ladle into bowls and top with the remaining bacon, extra cheddar, and a sprinkle of chives.
10. Best enjoyed with a warm slice of toasted sourdough slathered in butter.