Loaded Baked Potato Soup

Instructions

1. In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set it aside, leaving the rendered bacon fat in the pot.
2. Add the butter to the pot with the bacon fat. Stir in the diced onion and cook for 3–4 minutes until softened. Add the minced garlic and sauté for 1 minute until fragrant.
3. Stir in the flour and cook for 1–2 minutes, stirring constantly, to form a roux. Gradually whisk in the chicken broth and milk until smooth.
4. Add the diced potatoes, salt, and black pepper to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 15–20 minutes, or until the potatoes are tender.
5. For a creamier texture, use an immersion blender to blend part of the soup, leaving some potato chunks intact.
6. Stir in half of the shredded cheddar cheese and half of the cooked bacon. Adjust seasoning with additional salt and pepper if needed.
7. Ladle the soup into bowls and top with sour cream, the remaining cheddar cheese, green onions, and crispy bacon. Serve hot and enjoy!

Also Read: The Easiest Way to Cook Bacon Perfectly Every Time