Loaded Baked Potato Soup

Ingredients:

• 4 large russet potatoes, peeled and diced

• 4 slices bacon, chopped

• 1 small onion, diced

• 3 cloves garlic, minced

• 4 cups chicken broth

• 1 cup heavy cream

• 1 cup shredded cheddar cheese

• Salt and pepper, to taste

• 1/2 tsp smoked paprika (optional)

• 1/2 cup sour cream

• 2 green onions, chopped (for garnish)

• Additional shredded cheddar cheese and bacon for topping

Instructions:

1. In a large pot, cook bacon over medium heat until crispy. Remove bacon and set aside, leaving some bacon fat in the pot.

2. Add onion and garlic to the pot and sauté until softened, about 2-3 minutes.

3. Add diced potatoes and chicken broth. Bring to a boil, then reduce heat and simmer 15-20 minutes until potatoes are tender.

4. Use a potato masher or immersion blender to mash some of the potatoes, leaving a few chunks for texture.

5. Stir in heavy cream, shredded cheddar cheese, sour cream, salt, pepper, and smoked paprika. Simmer 5 minutes until heated through and creamy.

6. Serve hot, topped with reserved bacon, additional cheddar cheese, and chopped green onions.