Loaded Baked Potato Soup

Loaded Baked Potato Soup

🥔 Ingredients:

• 4 large russet potatoes, baked, cooled, and diced (or peeled if preferred)

• 6 slices of bacon, cooked and crumbled (reserve 1 tbsp bacon grease)

• 1 small onion, diced

• 2 cloves garlic, minced

• 1/4 cup all-purpose flour

• 3 cups chicken broth

• 2 cups milk (whole milk or half & half for extra creaminess)

• 1 cup sour cream

• 2 cups shredded cheddar cheese

• Salt & pepper to taste

• Optional: green onions or chives, for garnish

🥣 Instructions:

1. Cook the bacon: In a large pot or Dutch oven, cook the bacon until crispy. Remove and drain on paper towels. Leave about 1 tbsp of the bacon grease in the pot.

2. Sauté onion & garlic: Add diced onion to the pot with the bacon grease and cook until translucent (about 5 minutes). Add garlic and sauté for another minute.

3. Make a roux: Sprinkle flour over the onions and stir to coat. Cook for 1–2 minutes to get rid of the raw flour taste.

4. Add liquids: Gradually whisk in the chicken broth, then the milk. Bring to a simmer, stirring constantly until slightly thickened.

5. Add potatoes: Stir in the diced baked potatoes. Use a potato masher to mash some of them in the pot for a thicker texture, but leave some chunks for that baked potato vibe.

6. Add sour cream & cheese: Reduce heat to low. Stir in sour cream and shredded cheddar until fully melted and smooth. Add salt and pepper to taste.

7. Add bacon: Stir in most of the crumbled bacon, saving some for topping.

8. Serve: Ladle into bowls and top with reserved bacon, extra cheese, and chopped green onions or chives.