Loaded Baked Potato Soup

Instructions

1. 1

   Bake the potatoes

   Heat the oven to 425°F. Scrub the potatoes, pierce them with a fork, and bake for 50–60 minutes, until tender. Let them cool slightly, then peel if desired and roughly mash the potato flesh. Leave some small chunks for texture.

2. 2

   Cook the bacon

   Cook the bacon in a large pot until crisp. Transfer it to a paper towel-lined plate, then chop it for topping. Leave about 1 tablespoon of bacon fat in the pot.

3. 3

   Soften the onion

   Add the butter and onion to the pot. Cook over medium heat for 5–6 minutes, until softened. Add the garlic and cook for another 30 seconds.

4. 4

   Make the roux

   Sprinkle in the flour and stir for 1–2 minutes to make a light roux. Slowly whisk in the chicken broth, then add the milk and cream. Bring to a gentle simmer.

5. 5

   Add the potatoes

   Add the mashed baked potatoes, salt, pepper, and smoked paprika. Simmer for 10–15 minutes, stirring often, until the soup thickens.

6. 6

   Blend for texture

   For a smoother restaurant-style texture like the photo, blend part of the soup with an immersion blender. Leave some potato pieces intact.

7. 7

   Finish with sour cream and cheddar

   Turn the heat to low. Stir in the sour cream and cheddar until melted and creamy. Taste and adjust salt.

8. 8

   Serve

   Ladle into bowls and top with cheddar, bacon, and sliced green onions.