Loaded Baked Potato Soup

Here’s a rich and creamy recipe for Loaded Baked Potato Soup, packed with all the flavors of a classic loaded baked potato, including bacon, cheddar cheese, and green onions.

Ingredients:

• 6 slices bacon, chopped
• 4 large russet potatoes, baked, peeled, and cubed
• 1 medium onion, diced
• 3 cloves garlic, minced
• ¼ cup all-purpose flour
• 4 cups chicken broth
• 2 cups whole milk (or half-and-half for a richer soup)
• 1 cup sour cream
• 1½ cups sharp cheddar cheese, shredded (plus extra for topping)
• ½ tsp smoked paprika (optional)
• Salt and pepper, to taste
• 2-3 green onions, sliced for garnish
• Optional: Extra toppings like chopped chives, more bacon, or a dollop of sour cream

Instructions:

1. Cook the bacon:
   • In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and place on a paper towel to drain. Leave about 2 tablespoons of the bacon fat in the pot.
2. Sauté the onions and garlic:
   • Add the diced onion to the pot with the bacon fat and sauté for 4-5 minutes until softened.
   • Add the minced garlic and cook for another minute until fragrant.
3. Make the roux:
   • Sprinkle the flour over the onions and garlic, stirring constantly for about 1-2 minutes to cook out the raw flour taste.
4. Add the liquids and potatoes:
   • Gradually whisk in the chicken broth and milk, stirring until the mixture is smooth.
   • Add the cubed baked potatoes, stirring to combine.
5. Simmer the soup:
   • Bring the soup to a simmer and cook for about 10-15 minutes, allowing the flavors to meld and the soup to thicken slightly.
6. Add cheese and sour cream:
   • Stir in the shredded cheddar cheese and sour cream until fully melted and incorporated. Add the smoked paprika, salt, and pepper to taste.
7. Blend (optional):
   • If you prefer a smoother texture, you can use an immersion blender to partially blend the soup, leaving some potato chunks for texture. If you like a chunkier soup, leave it as is.
8. Serve:
   • Ladle the soup into bowls and top with the crispy bacon, extra shredded cheddar cheese, green onions, and any other toppings you like (chives, sour cream, etc.).

Notes:

• For extra flavor, you can roast the potatoes in the oven instead of baking them.
• If you want a thinner soup, you can add more chicken broth or milk to adjust the consistency.
• For a smoky twist, you can also add a touch of smoked paprika or cayenne for some heat.

This Loaded Baked Potato Soup is creamy, comforting, and loaded with all your favorite toppings! Enjoy!