Description

This creamy soup has all the flavors of a loaded baked potato. It's great on a cold day (or any day, really).

Ingredients

3-5 strips of bacon cut into chunks
1.5 lb russet potatoes cut into cubes
1 10.5 oz can condensed chicken broth
2 cups half and half, divided
2 cups shredded cheddar
2 cup sour cream
2 tbsp chopped chives

Directions

1. In Dutch oven or large saucepan, cook and stir bacon on medium-high heat 3-5 minutes or until crisp. Dump excess grease but generally leave the drippings. Add potatoes and broth. Bring to a boil. Reduce heat; cover and cook 10 to 15 minutes or until potatoes are soft.

2. Remove potatoes with slotted spoon to a large mixing bowl. Beat until there are no lumps, adding some of the half and half as needed. Pour mixture back into same pan.

3. Slowly blend in any remaining half and half and the cheese. Cook and stir over medium heat until cheese melts. Stir in sour cream and chives; heat thoroughly. Add salt and pepper to taste.

4. ???????

5. Profit

6. Enjoy