Classic Loaded Potato Soup

Preparación

1. 1

   Peel and dice the russet potatoes into 1-inch cubes. Set aside.

2. 2

   Dice the yellow onion and mince the garlic cloves.

3. 3

   In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another 1 minute.

4. 4

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

5. 5

   While the potatoes are cooking, cook the turkey bacon in a skillet over medium heat until crispy. Remove, let cool, and crumble into small pieces.

6. 6

   Once the potatoes are tender, use a potato masher or immersion blender to mash some of the potatoes in the pot, leaving some chunks for texture.

7. 7

   Stir in the milk and half of the shredded cheddar cheese. Simmer for another 5 minutes, stirring occasionally.

8. 8

   Add the light sour cream and stir until well combined. Season with salt and pepper to taste.