Loaded Chicken Potato Soup

Instructions

1. 1

   Peel and dice the russet potatoes into small cubes.

2. 2

   In a large pot, cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving the bacon fat in the pot.

3. 3

   Add the diced onion to the pot and sauté until translucent, about 5 minutes.

4. 4

   Mince the garlic and add it to the pot, cooking for an additional 1-2 minutes until fragrant.

5. 5

   Add the diced potatoes and chicken broth to the pot. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 15-20 minutes.

6. 6

   While the soup is simmering, chop the cooked chicken breast into bite-sized pieces.

7. 7

   Once the potatoes are tender, use a potato masher to slightly mash some of the potatoes in the pot, creating a thicker consistency.

8. 8

   Stir in the milk, shredded cheddar cheese, sour cream, and chopped chicken. Cook until the cheese is melted and the soup is heated through.

9. 9

   Season with salt and pepper to taste.

10. 10

    Chop the green onions and crumble the cooked bacon.

11. 11

    Serve the soup hot, garnished with green onions and crumbled bacon.