LOADED BAKED POTATO SOUP

We love a loaded baked potato with bacon, cheddar, sour cream and chives. We like it even more as a soup. Use full-fat dairy, if you like, but we made it with reducedfat sour cream and no-salt broth for a slightly healthier take.

To make a vegetarian version of this soup, omit the bacon and swap in a vegetable broth.

1 tablespoon extra-virgin olive oil

2 slices bacon

½ cup chopped white or yellow onion

2 large garlic cloves, minced or grated, about 1 tablespoon

1½ pounds russet potatoes (2 to 3 medium), peeled and diced

4 cups no-salt chicken or vegetable low-sodium

chicken broth

½ cup reduced-fat sour cream

½ cup shredded extrasharp cheddar cheese, divided

¼ teaspoon freshly ground black pepper, or to taste

¼ cup snipped fresh chives or finely chopped scallion greens, for serving

Set a paper towel-lined plate or a rack near the stove. In a large saucepan over medium heat, add the oil and heat until shimmering. Add the bacon and cook, turning occasionally, until crisp, 4 to 5 minutes. Transfer to the prepared plate to drain, leaving the oil and bacon drippings in the pan.

Add the onion to the pan and cook, stirring, until starting to soften, about 3 minutes. Add the garlic and cook for about 1 minute, or until fragrant.

Add the potatoes and broth and bring to a boil. Reduce the heat to medium-low to maintain a simmer. Cook until the potatoes are tender, about 15 minutes.

Using a slotted spoon, transfer about half the potatoes to a bowl and mash until almost smooth but still a little chunky. Return the potatoes to the pan along with the sour cream, ¼ cup of cheddar cheese and black pepper.

Cook, stirring, until the cheese is melted and the soup is heated through, about 2 minutes. Taste and adjust seasoning, if needed.

Ladle the soup into bowls, garnish with crumbled bacon, the remaining cheese and the chives or scallion greens.

Makes 4 servings (about

6½ cups).