Loaded Baked Potato Soup

Ingredients

• 10 russet potatoes, scrubbed and rinsed
• 2 fresh garlic cloves, minced
• 16 ounces sliced bacon
• 2 cups whole milk
• 1/2 cup heavy whipping cream
• 4 tablespoons (1/2 stick) butter
• 3/4 ounce fresh dill, chopped
• 3/4 ounce fresh chives, chopped
• 1/2 cup shredded cheese
• 2 tablespoons sea salt
• 1 tablespoon black pepper, freshly ground

Directions

1. Fill a large stock pot 3/4 full of water, and bring to a boil.
2. Cut potatoes into 1/2 inch squares. Place carefully in water, then reduce heat to medium. Cook at a calm boil for about 30 minutes, or until potatoes are tender.
3. Meanwhile, in a large skillet, fry bacon until cripsy, and place on a plate lined with a paper towel to drain grease. Set aside.
4. Drain water from cooked potatoes, reduce heat to low. Add milk, cream, butter, fresh herbs, cheese, salt, and grind in pepper. Crumble in bacon, setting aside a couple slices for garnish, if desired.
5. Stir gently to combine all ingredients. Allow to cook over low heat for about 25 minutes, or until heated through, stirring occasionally to avoid sticking or scorching.
6. Serve up in your favorite soup mugs or bowls and enjoy! A few bacon crumbles, fresh chive rings, and some shredded cheese make a great topping.