Easy Baked Potato Soup with Bacon

Instructions:

1. Place the diced bacon in a pot over medium heat and cook until crispy and mahogany-colored. Remove bacon bits with a slotted spoon, leaving the rendered fat in the pot.
2. Add butter to the bacon fat and sauté the onions until translucent, then stir in the garlic for 60 seconds until fragrant.
3. Sprinkle the flour over the buttery onions and whisk constantly for 2 minutes until the mixture bubbles and smells slightly nutty.
4. Slowly pour in the chicken broth while whisking to avoid lumps. Add the cubed potatoes, bring to a gentle boil, then reduce heat to low, cover, and simmer for 15-20 minutes until potatoes are fork-tender.
5. Stir in the milk and heavy cream. For a smoother texture, use an immersion blender to partially blend the potatoes.
6. Fold in the shredded cheddar and sour cream, stirring until the cheese is completely melted and the soup is velvety.
7. Ladle the soup into bowls and garnish with the reserved crispy bacon and sliced chives.