Loaded Potato Soup

• 475 ml2 cup bacon pieces
• 11 white onion, chopped
• 15 g1 tbsp minced garlic
• 1/2 stick1/2 stick butter
• 8 g1 tbsp flour
• 235 ml1 cup chicken broth
• 710 ml3 cup milk
• 475 ml2 cup heavy cream
• 6 g1 tsp salt
• 15 ml1 tbsp Cajun seasoning
• 15 ml1 tbsp dry chicken bouillon
• 5 ml1 tsp pepper
• 66 gold potatoes, cubed
• 1 package1 package Boursin cheese
• freshly grated sharp cheddar cheese

Instructions

1. 1 Cook bacon pieces in a large pot over medium heat until crispy. Remove bacon and set aside, leaving the rendered fat in the pot. Add chopped onion and minced garlic to the pot and sauté until softened, about 3-4 minutes.
2. 2 Add butter to the pot and melt over medium heat, then sprinkle in flour and stir constantly for 1-2 minutes to form a roux. Slowly pour in chicken broth, milk, and heavy cream while stirring to prevent lumps. Season with salt, Cajun seasoning, chicken bouillon, and pepper.
3. 3 Add cubed gold potatoes to the pot, stir to combine, and bring to a simmer. Cover and cook until potatoes are fork-tender, about 15-20 minutes. Stir in Boursin cheese and freshly grated sharp cheddar until fully melted and the soup is creamy. Return bacon to the pot, stir to combine, and serve hot garnished with sour cream and extra bacon if desired.