Loaded Baked Potato and Bacon Soup

• 84
  2 lb gold potatoes, peeled and cut into 1/2-inch cubes

  Marketside Organic Gold Potatoes, 3 lb Bag84$9.96Buy from Water Butlers
• 92
  2 tbsp butter

  Organic Butter92$11.99Buy from Re-Up Refills
• 84
  3 cloves garlic, minced

  Garlic84$4.19Buy from Rosebud's Real Food
• 85
  3 cups chicken broth

  Bonafide Organic Chicken Broth No Salt Added - 32 FO85$9.40Buy from Juneau Natural
• 84
  1 cup whole milk

  Milk84$7.00Buy from Storey Family Farm
• 80
  1/2 cup sour cream

  Sour Cream, 12 oz80$22.00Buy from ZakFarm
• 91
  1 1/2 cups white cheddar cheese, shredded

  White Cheddar (Raw Organic Grassfed)91$8.99Buy from Nutrient Farm
• 1 tsp salt
• 1/2 tsp black pepper, freshly ground

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1. 1

   Peel the gold potatoes and cut them into uniform 1/2-inch cubes, then mince the garlic cloves (prep time: 10 minutes).

2. 2

   Melt the butter in a large heavy-bottomed pot or Dutch oven over medium heat, then add the minced garlic and cook for 1 minute until fragrant and lightly softened without browning.

3. 3

   Add the diced gold potatoes and pour in the chicken broth, increasing the heat to high to bring the liquid to a rolling boil, which takes about 5 minutes.

4. 4

   Lower the heat to medium-low, cover the pot with a tight-fitting lid, and simmer gently for 14 minutes until the potatoes are completely tender when pierced with a fork.

5. 5

   Uncover the pot and use a handheld potato masher to crush roughly half of the potatoes directly in the liquid for 2 minutes, leaving some chunks intact for a hearty, velvety texture.

6. 6

   Turn the heat to low, then gently stir in the whole milk, sour cream, and shredded white cheddar cheese along with the salt and freshly ground black pepper, stirring continuously for 3 minutes until the cheese melts completely and the soup is piping hot.