Loaded Baked Potato Soup

Ingredients

• 6 slices bacon, chopped
• 4 large russet potatoes, baked and cubed (peeling optional)
• 1 small onion, diced
• 2 cloves garlic, minced
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 3 cups chicken broth
• 2 cups milk (whole or 2%)
• 1 cup heavy cream
• 1/2 cup sour cream
• 1 1/2 cups shredded cheddar cheese
• 1/2 tsp smoked paprika (optional)
• Salt and black pepper to taste
• 2 green onions, sliced (for garnish)
• Extra shredded cheese, sour cream, and bacon for topping

Instructions

1. Cook the Bacon:
   • In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy.
   • Remove bacon and set aside on paper towels. Leave about 2 tablespoons of bacon drippings in the pot.
2. Sauté the Aromatics:
   • Add diced onion to the pot and cook until softened (about 3 minutes).
   • Stir in garlic and cook for another 30 seconds until fragrant.
3. Make the Roux:
   • Add butter to the pot. Once melted, stir in the flour and cook for 1-2 minutes to remove the raw flour taste.
   • Slowly whisk in chicken broth, milk, and heavy cream until smooth and thickened.
4. Add Potatoes:
   • Stir in cubed baked potatoes. Use a potato masher to mash some of the potatoes for a creamier texture, leaving some chunks for heartiness.
5. Season and Simmer:
   • Season with salt, pepper, and smoked paprika. Let the soup simmer for 10-15 minutes on low heat.
   • Stir in sour cream and shredded cheese until melted and smooth.
6. Serve it Up:
   • Ladle soup into bowls and top with crispy bacon, extra cheese, sour cream, and sliced green onions.

Would you like a lighter version or maybe a spicy twist with jalapeños or hot sauce?