Loaded Baked Potato Soup

Ingredients

• 1 lb bacon
• 1 onion, chopped
• 1-2 cloves garlic, minced
• 4 tbsp flour
• 1 lb potatoes, peeled and cubed OR 1 package of potato gnocchi
• 1 large head of broccoli, chopped
• 2 quarts (8 cups) chicken broth
• 1 cup sour cream
• 1.5 cups (12oz) grated cheddar cheese
• Chopped chives or scallions
• salt and pepper to taste

Directions

1. Cut bacon into small pieces and cook in a large soup pot
2. Add in onion and garlic, cooking until soft and fragrant
3. Sprinkle in flour 1 tbsp at a time, stirring to combine
4. Add broth, and bring to a boil
5. Add in Potatoes / Gnocchi
   • If using gnocchi add in gnocchi and broccoli at the same time
   • If using cubed potatoes add the broccoli a few minutes before the potatoes are finished
6. Scoop out some of the broth (about a cup) into a bowl and whisk together with the sour cream. Pour back into the soup
7. Sprinkle in about a cup of shredded cheese and stir until everything is melted and back up to just bubbling
8. Sprinkle chives/scallions and cheddar cheese on top to serve

Notes

• I used 8 cups (2 quarts) of broth for this, if you want to make it a little thicker you can use less.
• If you don't mix the broth and sour cream in a separate bowl before adding it to the soup the sour cream will curdle and clump. It doesnt taste bad but it looks gross.