Creamy Baked Potato Soup

Add bacon to a large Dutch oven or soup pot set over medium-high heat. Cook, stirring frequently, until crispy, approximately 3-4 minutes. Add garlic and onion and cook until soft and golden. If there is excess grease, blot with paper towel.

Remove 2-3 pieces of bacon and set aside to use as garnish.

Meanwhile, add ½ cup of the chicken broth into the pot. Whisk in flour, use a silicone spatula to stir as the flour cooks for one full minute to remove the raw flour taste. Use a silicone spatula to loosen any bacon remnants from the bottom of the pot. This will add flavor. Add chives, reserving some as garnish.

Slowly add the half and half and sour cream. Bring to a boil, then reduce heat to a simmer.

While the bacon cooks, peel the potatoes and cut them into 1-inch cubes. Add to a stock pot and cover the potatoes with 1 inch of water. Bring to a boil over medium-high heat. Add salt to taste. Reduce heat and boil potatoes gently for 20 minutes or until very fork tender. Drain, Set aside.

Gather the remaining stock, potatoes and bacon pot contents, blend in a high-speed blender in batches or use an immersion blender and blend in cooking pot.

Ladle into serving bowls and garnish with shredded cheese, croutons, sesame seeds, chives, and bacon.

Enjoy.