Easy Baked Potato Soup: Creamy

Instructions:

1. Melt the butter over medium heat in your Dutch oven. Add the diced onion and sauté for 4-5 mins until translucent and smelling sweet. Note: Don't brown the onions; we want a subtle base, not a caramelized one.
2. Stir in the minced garlic and cook for about 60 seconds until fragrant. Note: Garlic burns quickly, so keep it moving.
3. Add the cubed potatoes and chicken broth to the pot. Increase the heat to bring it to a boil, then immediately reduce to a simmer.
4. Cover the pot and cook for 12-15 mins until the potatoes are fork tender. Note: If they resist the fork, give them another 2 minutes.
5. Whisk the flour into a small ladle of the hot broth to create a smooth slurry, then stir it back into the pot. Note: This prevents flour clumps from floating in your soup.
6. Pour in the heavy cream and stir continuously over low heat for 2-3 mins until the liquid looks silky.
7. Use your immersion blender to pulse the soup. Do this for about 30 seconds, leaving some potato chunks for texture. Note: Do not over blend, or you'll get that gummy texture we talked about.
8. Remove the pot from the heat entirely. Stir in the shredded cheddar and sour cream until completely melted and incorporated.
9. Season with salt and pepper to taste.
10. Ladle into bowls and garnish with crumbled bacon and sliced green onions.