Chilis Loaded Baked Potato Soup: Crock Pot Recipe

Instructions:

1. Render the bacon. Place the diced bacon in your 5 quart Dutch oven over medium heat. Cook until the fat has fully rendered and the pieces are crisp and dark gold.
2. Sauté the aromatics. Remove the bacon with a slotted spoon, leaving the liquid gold (fat) in the pot. Toss in the minced onions and cook for 4 minutes until translucent. Add the garlic and cook for 60 seconds until the aroma fills the room.
3. Build the roux. Add the butter to the onion mixture. Once melted, sprinkle in the flour. Whisk constantly for 3 minutes. The mixture should bubble and look like wet sand.
4. Incorporate the liquids. Slowly pour in the chicken bone broth one cup at a time, whisking vigorously after each addition. Follow with the milk and heavy cream. The liquid should look silky and smooth.
5. Simmer the spuds. Add the cubed Russet potatoes, salt, and pepper. Bring the pot to a gentle simmer (around 185°F). Do not let it reach a rolling boil, or the dairy might separate.
6. Cook until tender. Cover the pot and simmer for 15-20 minutes until the potatoes are easily pierced with a fork. If you like a thicker soup, smash a few potatoes against the side of the pot with your spoon.
7. Temper the dairy. Reduce the heat to low. Whisk in the sour cream. Adding it now prevents the shaking or curdling that happens with high heat.
8. The big melt. Stir in 1 cup of the cheddar cheese and half of the cooked bacon. Stir in a circular motion until the cheese has completely vanished into the velvety base.
9. Final seasoning check. Taste the soup. Depending on your broth and bacon, you might need an extra pinch of salt or a heavy crack of black pepper.
10. Garnish and serve. Ladle the soup into bowls. Top with the remaining cheese, bacon, and a generous sprinkle of green onions.