Loaded Baked Potato Soup

Ingredients:

• 4 potatoes, scrubbed
• 8 bacon slices
• 4 tbsp unsalted butter
• 2 garlic cloves, minced
• 1/4 cup yellow onion
• 1/3 cup all-purpose flour
• 2 cups low fat milk
• 1 cup half and half
• 2 cups chicken stock
• 1 tsp salt, plus more to taste
• 1/2 tsp garlic salt, plus more to taste
• 1/2 tsp black pepper
• 1 cup mild cheddar cheese
• 1 cup sharp cheddar cheese
• 1 cup Bookbinder's Creamy Horseradish Sauce
• fresh chives, for garnish

Directions:

1. Preheat oven to 350 degrees F. Pierce the potatoes multiple times with a fork, then bake the potatoes directly on the rack for 45 minutes or until fork tender. Carefully halve the potatoes and let cool. Once cool enough to handle, remove the skins, and cut into chunks.
2. Meanwhile, cook the bacon in a skillet over medium-high heat until crisp. Transfer to a paper towel-lined plate to drain and cool. Reserve up to 1 tablespoon of the bacon fat from the pan, discarding the rest. Once the bacon has cooled, crumble it into small pieces.
3. In a large pot, melt the butter over medium-low heat. Add the reserved bacon fat, garlic and onion and cook for 2 to 3 minutes, or until the onion is tender. Slowly whisk the flour into the pan and stir for 1 to 2 minutes. Slowly whisk in the milk and half-and-half. Keep whisking until smooth. Gradually add the chicken stock. Bring to a light simmer and whisk in the kosher salt, garlic salt and pepper. Keep at a light simmer until the mixture has thickened slightly, 5 to 7 minutes.
4. If you'd like to use cheeses and bacon as a garnish, reserve 1/4 cup of each. Stir in the remaining cheeses, remaining bacon, and the Bookbinder's Creamy Horseradish Sauce. Remove the pot from the heat. Scoop potato chunks into the pan, breaking them into small pieces or leaving them chunky, depending on your preference. Serve hot, topped with your favorite garnishes, like cheese, bacon, chives and more Bookbinder's Creamy Horseradish Sauce.