Ultimate Comfort Loaded Baked Potato Soup

Ingredients:

• 2-3 slices of thick-cut applewood bacon
• 1 small onion, finely chopped (about 1 cup)
• 4 garlic cloves, minced
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 3 lbs Yukon Gold potatoes, peeled and diced
• 4 cups chicken broth
• 2 cups 2% milk
• 1 sprig of thyme and 1 sprig of rosemary
• Half a package of Boursin garlic and fine herbs cheese
• 1 tbsp Better Than Bouillon chicken base
• Salt and pepper to taste
• Optional: Kinder’s Buttery Steakhouse Seasoning
• A drizzle of heavy cream

Toppings:

• Sour cream
• Shredded cheddar cheese
• Fresh chives, chopped
• Additional chopped bacon

Cooking Method:

1. In a large pot, cook bacon over medium heat until crispy. Remove bacon and set aside on a paper towel.
2. In the remaining bacon grease, melt butter and then add onions and garlic. Sauté until the onions are translucent, seasoning with salt and pepper along the way.
3. Sprinkle flour over the onion mixture, stirring until the flour is fully incorporated and no longer white.
4. Gradually pour in the chicken broth and milk, stirring continuously.
5. Add the diced potatoes, fresh thyme, rosemary, and additional seasonings. Bring the mixture to a boil, then reduce to a simmer. Cook until potatoes are tender, about 20 minutes. Remember to remove the herb sprigs after ten minutes if you’re using whole sprigs.
6. Stir in half of the Boursin cheese until it melts into the soup. For texture, lightly mash the potatoes directly in the pot, leaving some chunks for heartiness.
7. Adjust the taste with salt and pepper, and finish with a drizzle of heavy cream for richness.

To Serve:

• Ladle the soup into bowls and garnish with a dollop of sour cream, a generous sprinkle of shredded cheddar, chives, and the reserved crispy bacon.

This Loaded Baked Potato Soup brings all the coziness of a baked potato in a bowl, with creamy, cheesy goodness in every spoonful—perfect for those chilly evenings! Enjoy the warmth and comfort in a bowl.