If you're a fan of soup and a lover of potatoes, then you're in for a treat!

Baked potato soup is a creamy and hearty dish that will satisfy your cravings.

Let’s cook it!

You need:

•  4 Russet potatoes
•  8 bacon slices
•  4 tbsp unsalted butter
•  1/4 cup yellow onion
•  2 garlic cloves, minced
•  1/3 cup all-purpose flour
•  1 cup half and half
•  2 cups low fat milk
•  2 cups chicken stock
•  1 tsp salt, and more to taste
•  1/2 tsp black pepper
•  2 cup shredded cheddar cheese
•  1 cup sour cream

1. Pierce the potatoes with a fork and pop them in the microwave for 12 to 15 minutes. When they're tender, halve them and let them cool. Once they're cool enough to handle, easily remove the skins and cut them into chunks.
2. Cook the bacon in a skillet until crispy. Let it cool on a paper towel-lined plate. Save a tablespoon of the bacon fat and discard the rest. Once cooled, crumble the bacon into small pieces.
3. Melt the butter in a large pot over medium-low heat. Add the reserved bacon fat, garlic, and onion, and cook until the onion is tender. Whisk in the flour and stir for a minute or two. Gradually pour in the milk and half-and-half while whisking to make it smooth. Keep whisking as you gradually add the chicken stock. Bring it to a light simmer and whisk in the salt and pepper. Let it simmer lightly until it thickens slightly, around 5 to 7 minutes. 
4. Stir in the cheese, bacon, and sour cream. Take the pot off the heat. Add the potato chunks to the pot, breaking them into smaller pieces or leaving them chunky as per your liking.

Use Energify food jar to keep this delicious soup hot and fresh for hours!