Loaded Baked Potato Soup

I am warning you now that this soup is not healthy for you. With the milk, half and half, sour cream, butter, and bacon all going on in here; it's definitely not diet food! But it is quite tasty and is a great soup for a cold night.

When you are bringing the milk and half and half to a boil and then simmering, it may seem like nothing is happening and then all of a sudden it get thick and creamy. The original recipe below calls for cooking the bacon in a skillet but I really think it's easier to bake it at 400 degrees for 20 minutes or so until crisp. It's much easier and less messy than frying it on the stove.

Serve with some warm bread and a nice green salad!

Loaded Baked Potato Soup
from Culinary Infatuation
Makes 6-8 servings

5 medium yukon gold potatoes
1 stick of unsalted butter (I use 1/2 stick)
1/2 cup flour (use 1/4 cup if you are halving the butter)
1 medium yellow onion diced (about 1 cup)
3 cloves of garlic minced
6 cups 2 % or whole milk
2 cups half and half
3 Tbs. fresh basil chopped (or chives)
1 tsp. fresh nutmeg grated
8 strips bacon chopped into 1/2 inch pieces
1/2 cup sour cream
1 1/2 tsp. kosher salt
1 1/2 tsp. freshly grated black pepper
1 cup grated cheddar cheese

Wash potatoes and poke holes all over with a fork. Bake potatoes at 350 degrees for 45-50 minutes until cooked completely through. Let cool.When potatoes are cooled, dice and put to the side(I leave the skin on).

Melt butter in a large dutch oven or pot over medium heat. Add onions and saute for 3 minutes. Add garlic and saute a minute longer. Add the flour and whisk until combined and smooth (about a minute).

Pour in milk, 2 cups at a time combining the roux until fully incorporated. Whisk in the half and half and nutmeg. Turn heat up to medium high and bring to a simmer. Let simmer gently for about 5 minutes, stirring occasionally.

While you are bringing the soup up to a simmer add bacon to a medium size skillet and cook until crispy (about 10 minutes).

Remove from heat or turn to low heat and add potatoes and basil. Use a masher and mash potatoes until soup becomes thick. (You can do this before hand in a processor, or mash in a separate bowl.)

When soup is the desired consistency; whisk in sour cream and cheese. Remove bacon from skillet with a slotted spoon and add to soup and serve.