Loaded Baked Potato Soup

Finally, right? Sorry to make you wait so long for this, Ang!!! Here is the creamy, yummy goodness!  (FYI: this is the recipe from the book, I didn't do everything they said, like I didn't cook the bacon in a dutch oven because I don't have one! :)  )

Loaded Baked Potato Soup
From The Cook's Country Cookbook

8 slices bacon, chopped
3 lbs russet potatoes, scrubbed
1 lg onion, chopped
2 garlic cloves, minced
2 tbls all-purpose flour
4 cups low-sodium chicken broth
1 cup heavy cream
1/4 tsp dried thyme
4 cups shredded sharp cheddar cheese, plus additional for garnish
1 cup sour cream, plus additional for garnish
3 scallions, sliced thin

1. Cook the bacon in a Dutch oven over medium heat until crisp, about 8 minutes. While the bacon is cooking, use a vegetable peeler to remove wide strips of peel from the potatoes; reserve the peels. Cut the peeled potatoes into 3/4-inch pieces.  Using a slotted spoon, transfer the bacon to a plate lined with paper towels.  Add the reserved potato skins to the bacon fat in the pot and cook until crisp, about 8 minutes.  Using a slotted spoon, transfer the potato skins to the plate with the bacon,

2. Add the onion to the fat remaining in the pot and cook over medium heat until golden, about 6 minutes.  Stir in the garlic and flour and cook until fragrant, about 1 minute.  Gradually whisk in the broth and cream, stir in the thyme and potatoes, and bring to a boil over high heat.  Reduce the heat to medium-low, cover the pot, and cook until the potatoes are tender, about 7 minutes.

3. Transfer 2 cups of the cooked potatoes to a bowl.  Puree the remaining soup in batches in a blender until smooth.  Return the soup to the pot and warm over medium-high heat.  Off the heat, stir in the cheese until melted, then whisk in the sour cream.  Return the reserved potatoes to the pot and season the soup with pepper.  Ladle the soup into bowls, and garnish with the bacon, fried potato skins, scallions, cheese and sour cream.

MMMMM!!!  Hope you LOVE it!