Loaded Cheddar Potato Soup

1. Chop and prepare all of your ingredients.

2. In a large stockpot over medium-high heat, add bacon and cook until crispy. Remove, let drain and set aside. Leave about 4 tablespoons of bacon grease in the pot and discard the rest.

3. Add all vegetables, except for potatoes and scallions. Sauté for 3-4 minutes, until slightly softened. Add all seasonings and cook for 1 minute. Add garlic, cook for 1 minute. Add flour, mix to combine until thickened, about 2 minutes.

4. Add in milk, heavy cream, and chicken stock. Stir to combine.

5. Add potatoes, more salt to taste, and bay leaf. Turn heat to medium, cover, and bring to a gentle boil for 35-40 minutes.

6. Remove bay leaf. Add 1 and 1/2 cups cheese. Add scallions, reserving some for topping. Mix to combine.

7. Gently mash potatoes with spoon, leaving some chunks of potatoes, until sauce thickens for about 4-5 minutes. Add bacon, reserving some for topping. Season to taste with salt and pepper.

8. Serve with sour cream, remaining cheese, and scallions. Enjoy!