Loaded Baked Potato Soup Bread Bowl
In a large skillet, cook bacon lardons over medium heat, about 6 minutes or until crisp. Remove cooked bacon from heat and set aside to drain on paper towels. Reserve 2 tablespoons bacon grease in skillet. Cook mirepoix in bacon grease over medium-high heat, about 6 minutes or until veggies are almost tender.
In a large pot or Dutch oven, add cooked mirepoix, broth and frozen potatoes. Stir and heat mixture until it starts to boil, then reduce the heat to low.
Meanwhile, in the same skillet used to cook the bacon, melt butter over low heat. Add flour and whisk until smooth. Cook and stir 1 minute to brown the flour slightly. Gradually stir in 2 cups of the milk. Pour milk mixture into potato mixture. Add remaining 1 cup milk, salt and pepper. Continue to cook over medium heat, stirring constantly with whisk, until soup is bubbling around the edges.
Finally, stir in half of the cooked bacon, the sour cream and, half of the cheese. Cook until thoroughly heated and cheese is melted. To serve, garnish individual bowls of soup with remaining bacon & cheese then sprinkle with chives.