Ingredients

• 4 baked russet potatoes
• 8 strips crunchy bacon, crumbled
• 4 tbsp butter
• 1/4 cup yellow onions, chopped finely
• 2 cloves garlic, minced
• 1/3 cup flour
• 1 cup half & half
• 2 cups low-fat milk
• 2 cups chicken stock
• 1 cup mild cheddar, shredded
• 1 cup sharp cheddar, shredded
• 1 cup sour cream
• salt
• pepper

Method

Cutting the Potatoes

1. peel skin off potatoes with a knife and a vegetable peeler
2. cube the potatoes and put aside

Making the Soup

1. cook bacon and put it to the side, pouring the bacon grease into a sauce pan
2. add butter to the sauce pan and melt
3. put in yellow onions and garlic and stir for about 90 seconds
4. mix in flour with a whisk for 1-2 minutes
5. put half & half and low-fat milk into a container. slowly pour it in to the sauce pan and mix
6. pour chicken broth into the sauce pan while mixing
7. put it on a low simmer until the liquid thickens
8. slowly add both shredded cheeses into sauce pan while mixing
9. put in sour cream, mixing it out evenly
10. put in crumbled bacon, leaving a bit for later
11. crush potatoes a little bit while you put them in the pan
12. add any desired amount of salt and pepper on top, as well as the remaining crumbled bacon
13. serve in a bowl and enjoy!