LOADED POTATO SOUP

Ingredients
8 slices bacon chopped
1/4 cup butter unsalted
4 large Russet potatoes or Yukon Gold potatoes peeled and cubed
1 medium onion finely chopped
2 cloves garlic minced
⅛ teaspoon cayenne pepper
¼ cup flour
2 ½ cups low sodium chicken broth or vegetable broth
2 ½ cups whole milk or 2% milk
1 cup shredded sharp cheddar
1 cup shredded white cheddar
½ cup sour cream
¼ cup chopped chives
Salt and pepper to taste
Instructions
In a Dutch oven or heavy stockpot over medium heat, brown the bacon. Using a slotted spoon remove the bacon from the pan reserving the grease. Add enough butter to make 2 tablespoons of fat. Melt the butter over medium heat. Add the potatoes and onions to the pan cooking for 5 minutes or until the onions are soft. Add the garlic and the cayenne pepper; cook 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.
Continued on next page (page 2)👇