Loaded Baked Potato Soup

🥣 Ingredients

Base Soup:

6 medium russet potatoes (peeled & cubed)
200g bacon (chopped)
3 tbsp butter
1 large onion (diced)
3 garlic cloves (minced)
¼ cup all-purpose flour
4 cups chicken broth
2 cups whole milk
1½ cups sharp cheddar (shredded)
½ cup sour cream
1 tsp smoked paprika
Salt & pepper to taste

Toppings:

Crispy bacon bits
Shredded cheddar
Chopped green onions
Dollop of sour cream
Fresh chives
Jalapeño slices (optional)

👩🍳 Instructions

Bacon Base
In a Dutch oven, cook bacon until crispy. Reserve 2 tbsp fat, remove bacon.
Aromatics
Melt butter in bacon fat. Sauté onions 5min until translucent. Add garlic, cook 1min.
Roux
Stir in flour, cook 2min to make golden roux. Gradually whisk in broth then milk.
Potato Time
Add potatoes. Simmer 15-20min until fork-tender. Use immersion blender to partially purée (leave some chunks).
Creamy Finish
Reduce heat to low. Stir in cheese until melted. Fold in sour cream. Season with paprika, S&P.
Serve
Ladle into bowls. Top with bacon, cheese, green onions, and other favorites.
💡 Pro Tips
Texture Control: For extra creaminess, blend ⅓ of soup completely
Make Ahead: Flavors deepen when refrigerated overnight
Lighter Version: Substitute with turkey bacon and Greek yogurt
Vegetarian Twist: Use veggie broth and coconut oil
Storage: Keeps 3-4 days in fridge, freezes well (without toppings)