Loaded Baked Potato Soup

 On a cold and rainy day and family visiting, we had brats and this potato soup. 

5-6 pieces of bacon cut into small pieces

Bacon grease

1/2 onion

1 t paprika

1 T fresh thyme

4-6 russet potatoes, pealed and diced

1/4 cup flour

4 cups whole milk

1 cup chicken broth

2 garlic cloves, minced

3/4 cup grated cheddar cheese

3/4 cup sour cream

Salt and Pepper

Scallions, chopped

1. Cut up the bacon and add it to a Dutch oven. Fry the bacon over medium high heat until crispy. Remove and set aside. 

2. In the bacon grease, add onion and saute for five minutes. Add paprika and thyme. Cook for another minute.

3. Stir in the flour and cook for about a minute. Whisk the milk in slowly until the flour has dissolved and there are no clumps. 

4. Add the chicken broth, garlic, and potatoes. Increase heat to high and bring to a boil. 

5. Reduce heat to cover the pot with the lid slightly ajar. Let soup simmer for 20 minutes. Use a potato masher to squish it around some.

6. Add grated cheddar, sour cream and bacon. Season with salt and pepper. 

7. Top with scallions and remaining cheddar and bacon.