Loaded Baked Potato Soup

Loaded Baked Potato Soup

1/4 cup chopped yellow onion
4 tbsp unsalted Challenge Butter
8 bacon slices
2 garlic cloves, minced
4 large russet potatoes, scrubbed

  • First step is Pierce the potatoes multiple times with a fork, then microwave them for 12 to 15 minutes, or until tender.* Carefully halve the potatoes and let cool. Once cool enough to handle, remove the skins, and cut into chunks.
  • And then, Meanwhile, cook the bacon in a skillet over medium-high heat until crisp. Transfer to a paper towel-lined plate to drain and cool. Reserve up to 1 tablespoon of the bacon fat from the pan, discarding the rest. Once the bacon has cooled, crumble it into small pieces.
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