Loaded Baked Potato Soup

Instructions:

1. Wash, peel, and cut the russet potatoes into ¾-inch cubes. Set aside while prepping the other ingredients.
2. In a large Dutch oven or heavy-bottomed pot over medium heat, cook the chopped bacon for 6 to 8 minutes, stirring occasionally, until crispy and golden brown.
3. Remove the bacon with a slotted spoon and place it on paper towels to drain. Reserve some for garnishing later.
4. Leave about 1 tablespoon of bacon drippings in the pot, add the butter, and melt it over medium heat.
5. Add the diced onion and cook for 4 to 5 minutes, stirring occasionally, until softened and translucent.
6. Stir in the minced garlic and cook for 30 seconds more until fragrant.
7. Sprinkle the flour over the onion and butter mixture, stirring constantly for 1 to 2 minutes to form a light roux that will thicken the soup.
8. Gradually whisk in the chicken broth to avoid lumps, stirring until smooth.
9. Add the potato cubes along with garlic powder, onion powder, smoked paprika, black pepper, and salt. Bring to a gentle boil.
10. Reduce heat to medium-low, partially cover, and simmer for 15 to 20 minutes, stirring occasionally, until the potatoes are fork-tender.
11. Use a potato masher to gently mash about one-third of the potatoes in the pot, leaving plenty of chunks for texture.
12. Slowly stir in the whole milk and heavy cream until the soup turns rich and creamy.
13. Lower the heat to low, then add the shredded cheddar cheese in handfuls, stirring until fully melted before adding more.
14. Mix in the sour cream and half of the reserved bacon crumbles, stirring gently until smooth. Avoid boiling after adding cheese and sour cream to prevent curdling.
15. Taste and adjust seasoning with salt and pepper as needed. If the soup is too thick, thin it with a little warm chicken broth or milk to your preferred consistency.
16. Simmer very gently for 2 to 3 more minutes, stirring frequently to heat everything through.
17. Ladle the soup into bowls, ensuring each serving has plenty of creamy broth and tender potato chunks.
18. Top each bowl with shredded cheddar cheese, crispy bacon crumbles, a dollop of sour cream, and sliced green onions.
19. Serve immediately while hot and creamy, ideally with warm crusty bread or buttery rolls for dipping.

Variations

• Swap russet potatoes for Yukon Gold for a slightly creamier texture and buttery flavor.
• Use turkey bacon or cooked ham instead of traditional bacon for a milder, leaner protein option.
• Add cooked corn kernels or diced jalapeños for a touch of sweetness or heat.
• Replace sharp cheddar with smoked gouda or pepper jack to introduce a different cheese flavor profile.
• Stir in chopped fresh herbs like chives or parsley just before serving for added brightness.
• For a vegetarian version, omit bacon and use vegetable broth, adding smoked paprika to retain that smoky depth.

Tips

• This soup keeps well in the refrigerator for up to 3 days when stored in an airtight container.
• Reheat gently on the stovetop over low heat, stirring frequently to prevent scorching and to maintain creamy texture.
• If the soup thickens too much after refrigeration, stir in a splash of milk or broth while reheating to loosen it.
• For best melting and flavor, shred your own cheddar cheese from a block instead of using pre-shredded varieties.
• Mashing only a portion of the potatoes creates a satisfying blend of creamy broth and tender chunks, essential for the classic loaded potato soup texture.
• Be careful not to boil the soup after adding cheese and sour cream to avoid curdling or grainy texture.
• Serve with warm bread or rolls to soak up the rich, flavorful broth for a complete comforting meal.