A creamy, cozy loaded baked potato soup with cheddar, chives, and crisp turkey bacon.

Scale

4 slices turkey bacon, chopped

2 tbsp butter

1 medium onion, diced

2 cloves garlic, minced

3 tbsp all-purpose flour

4 cups chicken broth

2 cups whole milk

4 cups peeled diced russet potatoes

1 cup shredded sharp cheddar cheese

1/2 cup sour cream

1/2 tsp salt

1/4 tsp black pepper

1/4 cup chopped chives

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1. Cook the turkey bacon in a pot over medium heat until crisp, then set aside, leaving about 1 tbsp drippings.

2. Add butter and onion; sauté until softened. Stir in garlic for 30 seconds.

3. Sprinkle in the flour and cook 1 minute. Slowly whisk in the chicken broth and milk until smooth.

4. Add the potatoes, salt, and pepper. Simmer 15-18 minutes until tender and thickened.

5. Stir in cheddar, sour cream, and most of the turkey bacon until melted and creamy.

6. Ladle into bowls and top with chives and remaining turkey bacon.

For extra creaminess, mash a few potatoes before adding the cheese.