📖 Instructions

1. Prepare the potatoes: Start by washing 2 pounds of russet potatoes thoroughly. Pierce each potato several times with a fork. This step prevents them from exploding in the microwave.
2. Microwave the potatoes: Place the pierced potatoes in the microwave and cook on high for 8-10 minutes, or until they are soft enough to easily pierce with a fork. Cooking times may vary depending on the microwave's power, so check frequently. Once done, let them cool slightly.
3. Cook the bacon: While the potatoes are cooking, cook 6 slices of bacon in a large pot or Dutch oven over medium heat until crispy. Remove the bacon from the pot and set aside on a paper towel-lined plate to drain. Reserve about 2 tablespoons of bacon grease in the pot; discard the rest. Mmm, bacon!
4. Sauté the aromatics: Add 1 diced yellow onion and 2 cloves of minced garlic to the pot with the reserved bacon grease. Sauté over medium heat until the onion is translucent and the garlic is fragrant, about 3-5 minutes. Be careful not to burn the garlic, as it can become bitter.
5. Add broth and potatoes: Once the potatoes are cool enough to handle, carefully cut them open and scoop out the flesh into the pot with the sautéed onions and garlic. Discard the potato skins or save them for another use, like potato skins appetizers. Add 4 cups of chicken broth to the pot.
6. Simmer and mash: Bring the mixture to a simmer over medium heat. Use an immersion blender to partially blend the soup until it reaches your desired consistency. If you prefer a chunkier soup, blend it less; for a smoother soup, blend it more. Alternatively, you can use a potato masher to mash the potatoes to your liking. Don't overblend, you want some texture!
7. Stir in dairy and seasonings: Reduce the heat to low and stir in 1 cup of heavy cream and 4 ounces of cream cheese, softened. Continue stirring until the cream cheese is fully melted and the soup is smooth and creamy. Season with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/4 teaspoon of garlic powder. Adjust seasonings to taste.
8. Add cheese: Stir in 1 cup of shredded cheddar cheese until melted and well combined. Reserve some cheese for topping.
9. Crumble the bacon: Crumble the cooked bacon into small pieces. Reserve some for topping.
10. Garnish and serve: Ladle the soup into bowls. Top with crumbled bacon, shredded cheddar cheese, a dollop of sour cream, and chopped fresh chives or green onions. Serve immediately and enjoy the cozy goodness!
11. Optional additions: Want to level up your soup game? Consider adding a dash of hot sauce for a spicy kick, or some chopped jalapeños for extra heat. You can also add a swirl of ranch dressing on top for added flavor. Get creative and make it your own!