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Here’s a detailed and unique article on Loaded Potato Soup, written in a warm, engaging, step-by-step style:

Loaded Potato Soup: The Ultimate Bowl of Comfort

There’s something magical about a steaming bowl of soup that makes even the chilliest of days feel cozy. But when that soup happens to be Loaded Potato Soup, it goes from simple comfort to pure indulgence. Creamy, cheesy, hearty, and topped with all the fixings you’d normally see on a loaded baked potato, this soup is truly a meal in itself.

Whether you’re cooking for your family, planning a dinner party, or just craving something that will warm your soul, this recipe has all the elements of comfort food done right. Let’s dive into how you can make your own pot of Loaded Potato Soup at home—step by step.

Ingredients You’ll Need

To capture that “loaded baked potato” flavor, you’ll need a balance of creamy base, hearty potatoes, and classic toppings. Gather the following:

6 slices bacon, chopped
1 medium onion, finely diced
3 cloves garlic, minced
4 tablespoons butter
1/4 cup all-purpose flour
4 cups chicken broth
2 cups whole milk (or half-and-half for extra creaminess)
5–6 medium russet potatoes, peeled and diced into small cubes
1 cup shredded sharp cheddar cheese
1/2 cup sour cream
Salt and black pepper, to taste
Optional toppings: chopped green onions, more shredded cheese, extra bacon crumbles, sour cream

Step-by-Step Method

Step 1: Crisp the Bacon

Start by cooking your bacon in a large soup pot or Dutch oven over medium heat. Allow it to render slowly so it becomes perfectly crisp. Once cooked, transfer the bacon to a paper towel-lined plate, leaving about 2 tablespoons of bacon fat in the pot for extra flavor.

Step 2: Sauté the Aromatics

Add the diced onion to the pot and sauté until soft and golden, about 5 minutes. Stir in the garlic and cook for another 30 seconds—just until fragrant. This step builds the savory base of the soup.

Step 3: Create the Roux

Melt the butter in the pot with the onions, then sprinkle in the flour. Stir constantly for 1–2 minutes to form a roux, which will thicken the soup. Don’t skip this step—it’s the secret to that luscious, creamy texture.