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Loaded Potato SoupINGREDIENTS:8 slices bacon chopped4 tablespoons butter4 large Russet potatoes peeled and cubed1 medium onion finely chopped2 cloves garlic minced⅛ teaspoon cayenne pepper¼ cup flour2 ½ cups low sodium chicken broth2 ½ cups 2% milk1 cup shredded sharp cheddar1 cup shredded white cheddar½ cup sour cream¼ cup chopped chivesSalt and pepper to tasteINSTRUCTIONS:In a Dutch oven or heavy stockpot over medium heat brown the bacon. Using a slotted spoon remove the bacon from the pan reserving the grease. Add enough butter to make 2 tablespoons of fat. Melt the butter over medium heat. Add the potatoes and onions to the pan cooking for 5 minutes or until the onions are soft. Add the garlic and the cayenne pepper; cooking for 1 minute stirring constantly. Using a slotted spoon remove the potatoes, onions and garlic to a bowl or plate; reserving any fat in the pan.Melt enough butter to make 4 tablespoons of fat. Sprinkle in 1/4 cup flour and whisk to combine. Cook for 2-3 minutes stirring constantly. Whisk in the chicken broth and milk in several intervals alternating between the two.Add the potatoes, onions and garlic back to the pot and simmer until the potatoes are tender.Whisk in both shredded cheeses until melted. Remove from the heat and stir in the bacon, sour cream, chives and salt and pepper to taste.