Baked Potato Soup in 30 Minutes

Instructions:

1. Scrub the 4 large Russet potatoes and prick them all over with a fork. Microwave on high for 8 to 10 minutes until they feel soft when squeezed.
2. While the potatoes bake, place the 6 slices of diced bacon in your large pot over medium heat. Fry until the bits are brown and crisp, then remove them with a slotted spoon, leaving the liquid gold (the fat) in the pan.
3. Add the diced yellow onion to the bacon fat. Sauté for 5 minutes until translucent and fragrant, then stir in the 3 cloves of minced garlic for just 30 seconds to avoid burning.
4. Sprinkle the 0.25 cup of all purpose flour over the onions. Stir constantly for 2 minutes until the mixture smells slightly nutty, which ensures your soup won't taste like raw dough.
5. Slowly pour in 1 cup of the chicken broth while whisking vigorously to get rid of lumps. Once smooth, add the remaining 3 cups of broth and the 2 cups of whole milk.
6. Slice the hot potatoes in half and scoop the flesh into a bowl. Roughly mash them with a fork, then stir the mash into the pot. Note: I like to finely dice some of the skins and throw them in too for extra fiber and flavor.
7. Bring the liquid to a light boil, then reduce heat to low. Simmer for 10 minutes until the soup thickens and the potato starch integrates.
8. Turn off the heat. Stir in the 1 cup of shredded cheddar and 0.75 cup of sour cream. Whisk until the cheese is completely melted and the soup is a uniform, pale gold.
9. Taste the soup and add your 1 tsp sea salt and 0.5 tsp pepper. Adjust to your preference — potatoes soak up a lot of salt!
10. Ladle into bowls and top generously with the reserved bacon, fresh chives, and maybe an extra pinch of cheese.