Loaded Baked Potato Soup

• russet potato4 pound
• olive oil1 tablespoon
• salt1 teaspoon
• pepper½ teaspoon
• onion1
• garlic3 clove
• butter3 tablespoon
• flour¼ cup
• chicken broth2 ½ cup
• cream cheese8 ounce
• shredded cheese0
• bacon0
• fresh chives0

Instructions

1. 1

   Preheat your oven to 425˚F (220˚C).

2. 2

   On a parchment paper-lined baking sheet, rub potatoes with salt, pepper, and olive oil.

3. 3

   Bake in preheated oven for 40-50 minutes.

4. 4

   Once cooled, peel and mash potatoes, and set aside.

5. 5

   Heat oil in large pot over a medium-high heat.

6. 6

   Add onion and garlic.

7. 7

   Cook until translucent and garlic is fragant, about 5 minutes.

8. 8

   Add butter and melt.

9. 9

   Bring in flour and stir until mixture is lightly browned.

10. 10

    Add in the chicken broth and cream cheese.

11. 11

    Stir until fully incorporated Add in the mashed potatoes and combine.

12. 12

    Season with salt and pepper.

13. 13

    Garnish bowl with shredded cheese, bacon, and chives.

14. 14

    Enjoy!