Cheesy Loaded Baked Potato Soup

Ingredients

• 6 medium russet potatoes, baked or boiled, peeled and diced

• 6 slices bacon, cooked and crumbled

• 3 tbsp butter

• 1 medium onion, diced

• 3 cloves garlic, minced

• 1/4 cup flour

• 4 cups chicken broth

• 2 cups milk

• 1 cup heavy cream

• 2 cups shredded sharp cheddar cheese

• 1/2 cup sour cream

• 1 tsp salt (adjust to taste)

• 1/2 tsp black pepper

• 1/2 tsp smoked paprika

• 1/2 tsp onion powder

• 1/2 tsp garlic powder

• 1 cup green onions, sliced (for topping)

Instructions

1. Prep the potatoes
   Bake or boil the potatoes until tender, then peel and dice into chunks.

2. Cook the bacon
   In a large pot, cook the bacon until crispy. Remove it and set aside, keeping a little bacon fat in the pot.

3. Sauté the aromatics
   Add butter to the pot along with the diced onion. Cook 3–4 minutes until soft. Add garlic and cook 30 seconds.

4. Make the roux
   Sprinkle flour over onions and stir for 1 minute until thick and bubbly.

5. Add liquids
   Slowly whisk in chicken broth, milk, and heavy cream. Bring to a gentle simmer.

6. Add potatoes & seasonings
   Stir in diced potatoes, salt, pepper, paprika, onion powder, and garlic powder. Simmer 10–12 minutes, stirring often.

7. Add cheese & sour cream
   Stir in cheddar cheese until melted and smooth. Then add sour cream.

8. Adjust consistency
   If the soup is too thick, add a splash of broth or milk. If too thin, simmer longer.

9. Serve loaded-style
   Ladle into bowls and top with bacon, extra cheddar, green onions, and a dollop of sour cream.