Loaded Potato Soup

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. In a Dutch oven or heavy stockpot over medium heat brown the bacon.

Step 2

2. Using a slotted spoon remove the bacon from the pan reserving the grease.

Step 3

3. Add enough butter to make 2 tablespoons of fat.

Step 4

4. Melt the butter over medium heat.

Step 5

5. Add the potatoes and onions to the pan cooking for 5 minutes or until the onions are soft.

Step 6

6. Add the garlic and the cayenne pepper; cooking for 1 minute stirring constantly. Using a slotted spoon remove the potatoes, onions and garlic to a bowl or plate; reserving any fat in the pan.

Step 7

7. Melt enough butter to make 4 tablespoons of fat.

Step 8

8. Sprinkle in 1/4 cup flour and whisk to combine.

Step 9

9. Cook for 2-3 minutes stirring constantly.

Step 10

10. Whisk in the chicken broth and milk in several intervals alternating between the two.

Step 11

11. Add the potatoes, onions and garlic back to the pot and simmer until the potatoes are tender.

Step 12

12. Whisk in both shredded cheeses until melted.

Step 13

13. Remove from the heat and stir in the bacon, sour cream, chives and salt and pepper to taste.