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+---
+layout: recipe
+title: "Baked Potato Soup"
+image: placeholder.png
+tags: potato, soup
+
+ingredients:
+- 3 lb yukon gold potatoes, mini, cut into 1" pieces
+- 8 strips bacon, cooked & cut into small pieces
+- 2 Tbsp butter
+- 2 Tbsp bacon grease, reserved
+- 1 medium onion, yellow, diced
+- 8 cloves garlic
+- ¼ cup flour
+- 2 cups milk
+- 1 cup heavy cream
+- 4 cups chicken broth
+- salt to taste (1-2 tsp)
+- 1 tsp black pepper
+- 1 tsp chicken bouillon (optional)
+- pinch of cayenne (optional)
+- 2 cups cheddar cheese, freshly grated
+- Toppings:
+ - cheddar cheese
+ - sour cream
+ - bacon
+ - green onions
+
+directions:
+- In a large pot or dutch oven, cook bacon over medium heat until crispy
+- Remove with slotted sppon and set aside
+- *Carefully* soak up the grease with a paper towel, leaving about 2 Tbsp
+- Add butter and onion, sauteing about 5 minutes or until your onions soften
+- Add garlic and cook for about 30 seconds or until fragrant
+- Add the flour and stir for about 1 minute
+- Slowly whisk in your heavy cream and milk, working in batches (about ⅓ at time)
+- Repeat previous step with the chicken broth
+- Season with salt, pepper, chicken bouillon and cayenne
+- Add the potatoes and bring to a boil
+- Boil for about 15 minutes
+- Reduce heat to medium-low
+- Stir in cheese and bacon reserving about few tablespoons for topping. Stir until cheese is melted
+- Mash potatoes until desired consistency
+- Serve immediately and top with more cheese, sour cream, bacon, and green onions
+- Enjoy!
+---