Loaded Potato Slayer Soup

Directions

1. Pierce potatoes with a fork, then microwave them for 12 to 15 minutes, or until tender (you can also bake them for about 45 minutes at 400°F).

2. With a knife, cut the cooked potatoes in half, lengthwise. Once cool enough to handle, scoop the potatoes into a bowl before discarding the skin.

3. Fold in 3 tbsp of butter and 1-2 tbsp Potato Slayer. You can break the potatoes up as thin as you want or leave them chunky (we prefer a mix of both). Set mixture aside.

4. Fry the bacon in a large pot or dutch oven over medium-high heat until crisp. Remove bacon and keep 1 tbsp of the drippings in the pot, discarding the rest. Once the bacon has cooled, crumble it into small pieces and set aside.

5. In the same pot, melt ½ stick of butter with the bacon drippings over medium-low heat. Add garlic and onion and cook for 3 to 4 minutes, or until the onion is translucent.

6. Slowly add the flour into the pot and stir for 1-2 minutes until the flour is fully incorporated and the mixture is slightly thickened. Slowly stir in the milk, half-and-half and chicken stock.

7. Bring to a light simmer and add in 1 tbsp Potato Slayer. Keep at a light simmer until the mixture has thickened, 5-7 minutes.

8. Stir in 2 cups of cheddar cheese. Once the cheese melts, add in bacon crumbles (save ¼ cup for topping). Stir in the potato mixture.

9. Once combined, add in sour cream and stir until everything is evenly incorporated. Serve hot, topped with your favorite baked potato garnishes, like the remaining cheese, bacon and a sprinkle of chives.