Fully-Loaded Baked Potato Soup Recipe

Place bacon in a large skillet and cook over medium-high heat turning occasionally until crisp about 10 minutes. Remove from skillet and crumble. Reserve drippings.

Place potatoes in a pot; cover with water. Bring to a boil. Reduce heat to medium-low. Cook covered until tender 15 to 20 minutes. Drain.

Melt butter in a large skillet over medium-high heat. Add onion and garlic; saute until onion is translucent about 5 minutes. Stir in bacon crumbles reserved bacon drippings flour salt and pepper. Reduce heat; add the boiled potatoes half-and-half and chicken broth. Simmer until thickened about 5 minutes. Add sour cream and 1 cup Cheddar cheese; cook and stir until heated through about 5 minutes. Garnish soup with remaining Cheddar cheese and parsley.