Loaded Potato Soup for 8 Servings

Instructions:

1. Place the diced bacon in a cold pot and turn the heat to medium. Fry until the bacon is crisp and the fat has rendered.
2. Use a slotted spoon to remove the bacon bits and set them aside on a paper towel, leaving the fat in the pot.
3. Add the butter to the bacon fat. Once melted, toss in the diced onion and sauté for 5 minutes until translucent.
4. Stir in the minced garlic and cook for 60 seconds until fragrant.
5. Pour in the cubed potatoes and chicken broth. Stir well to scrape up any brown bits from the bottom of the pot.
6. Bring the mixture to a gentle boil, then reduce heat to medium-low. Cover and simmer for 15–20 minutes, or until the potatoes are tender.
7. Turn the heat to low. Using a potato masher, press down on about half of the potatoes until the soup looks thick and creamy but still contains some chunks.
8. Stir in the whole milk, salt, and pepper. Let it warm through over low heat.
9. Remove from heat and stir in the shredded sharp cheddar cheese and sour cream until fully melted and incorporated.
10. Ladle into bowls and garnish with reserved crispy bacon and sliced chives.