Creamy Baked Potato Soup

Ingredients

1/2 medium onion, diced

3 large garlic cloves, minced

3 tbsp butter

4 tbsp cornstarch

4 cups chicken or vegetable broth

4 cups whole milk

1 cup heavy whipping cream

4 oz cream cheese

4 large Russet potatoes, diced into 1/2 inch pieces

3 cups Cheddar cheese

1/2 tsp cayenne pepper

1 tsp parsley

1 tsp rosemary

1 tsp thyme

salt and pepper to taste

Directions

In a large pot, melt butter on medium heat. Add in onions and sauté 4 minutes. Add in garlic and sauté another minute. Add in cornstarch and stir until combined.

Add in broth, milk, heavy whipping cream and cream cheese. Bring to medium high, stirring constantly for about 5 minutes or until mixture starts to thicken.

Add potatoes and bring to a simmer. Simmer about 10-15 minutes, or until potatoes are tender, stirring occasionally so the soup doesn’t stick to the bottom of the pot.

Add in cheese and stir until melted. Add in cayenne, parsley, rosemary, thyme, and salt and pepper. Give it one last stir.

Remove from heat, let sit for about 5 minutes to thicken. Top with scallions, cheese, and bacon.