Loaded Creamy Potato Soup with Bacon

Instructions:

1. Place diced bacon in the cold Dutch oven and turn heat to medium. Fry until crispy and mahogany colored.
2. Use a slotted spoon to remove bacon to a paper towel, leaving the rendered fat in the pot.
3. Add butter to the bacon fat. Once bubbling, sauté onions until translucent (about 5 minutes), then stir in garlic for 60 seconds until fragrant.
4. Stir in cubed potatoes, salt, and pepper. Note: Coating them in the fat first prevents them from sticking together.
5. Pour in the chicken broth. Bring to a boil, then reduce heat to a simmer.
6. Cover and cook 12-15 minutes until the potatoes are tender.
7. Use a potato masher or immersion blender to pulse the soup. Mash about 50% of the potatoes for a balanced texture.
8. Stir in the cubed cream cheese and heavy cream until completely melted and integrated.
9. Turn off the heat. Fold in the shredded cheddar and sour cream until the soup is a uniform, golden hue.
10. Stir in half of the cooked bacon and half of the green onions.