Roasted Garlic Loaded Potato Soup

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Wrap head of garlic in aluminum foil, and top with light oilve oil. Roast in air fryer, and while cooking put cheddar in freezer.

Step 2

Dice onion, jalapeño, garlic, chives, and 1/2 lbs turkey bacon. Then dice and peel baby potatoes.

Step 3

Prepare a 1/3 a cup of flour and 2 1/2 cups of chicken broth. In small bowl add 1/4 tsp black pepper, 1/2 tsp smoked paprika, 1/2 tsp onion powder, 1/2 tsp dried thyme, 1/2 tsp paprika, 1/4 tsp garlic powder, and 1/2 tsp salt.

Step 4

Set pot on stove, and set to medium-high heat to warm pot.

Step 5

Shred block of cheddar cheese.

Step 6

In pot cook 1/2 lbs of turkey bacon, and towards the end add in sage leaves. Then remove turkey bacon and sage, leaving grease in the pot.

Step 7

Add garlic, jalapeño, and minced garlic, and cook until softened. Then add in 1/4 cup salted butter, and cook until melted. Once melted stir in 1/3 cup flour until mixed and a golden color.

Step 8

Pour in 2 1/2 cups of chicken broth and 3 1/2 cups of milk, and mix together. Now add the potatoes, roasted garlic, and spices to the pot. Cover with lid, and let the soup sit on medium heat for 20-25 minutes. Stir occasionally.

Step 9

Afterwards add in 1/2 of heavy cream, most of the turkey bacon, sage leaves, 1/4 cup shredded cheddar, 1 tbsp chives, and 2 tbsp sour cream.