Baked Potato Soup

• 7 strips Bacon, Diced, Plus More For Garnish
• 1 whole Shallot, Finely Chopped
• 3 cloves Garlic, Minced
• 4 whole Green Onions, Chopped, Plus More For Garnish
• 3 Tablespoons All-purpose Flour
• 1 teaspoon Kosher Salt
• 1 teaspoon Dried Basil
• 1/2 teaspoons Dried Oregano
• 1/2 teaspoons Dried Thyme
• 1/2 teaspoons Ground Black Pepper
• 2-1/2 cups Milk
• 2-1/2 cups Chicken Stock (preferably Homemade)
• 1 teaspoon Worcestershire Sauce
• 3/4 cups Sour Cream
• 1-1/4 cup Cheddar Cheese, Grated
• 2 whole Medium-to-large Russet Potatoes, Cubed With Skin, Baked
• 2 whole Medium-to-large Red Potatoes, Cubed With Skin, Baked
• Optional Toppings: Sour Cream, Sliced Green Onions, Grated Cheddar Cheese, Bacon Crumbles

1. Heat a Dutch oven or large pot over medium-high heat. Add cook diced bacon until crisp, but not burnt. Remove bacon and drain (on a paper towel) all but about 1 tablespoon of the bacon drippings from the pot. Add the shallot and cook for 2 minutes. Add garlic and green onions and cook 2 more minutes.
2. Stir in the flour and mix well. Add the bacon, salt, basil, oregano, thyme, and pepper. Stir in the milk, chicken stock and Worcestershire sauce and heat through until thickened. Add the sour cream and cheddar cheese and stir to dissolve. Add the cubed potatoes and heat through. Season to taste.
3. Garnish with optional toppings.
4. Enjoy!

bacon, shallot, garlic, green onions, allpurpose, kosher salt, basil, oregano, thyme, ground black pepper, milk, chicken, worcestershire sauce, ube, cheddar cheese, potatoes, red potatoes, green onions

Taken from tastykitchen.com/recipes/soups/baked-potato-soup-9/ (may not work)