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Absolutely! Here’s a detailed, step-by-step article about making Loaded Baked Potato Soup that’s rich, creamy, and absolutely comforting.

Loaded Baked Potato Soup: A Step-by-Step Guide to Ultimate Comfort Food

If you love the classic flavors of a baked potato—crispy skin, creamy interior, loaded with cheese, bacon, and sour cream—you’ll adore this Loaded Baked Potato Soup. This dish takes all the goodness of a baked potato and transforms it into a rich, velvety soup perfect for cold days or anytime comfort food is calling your name. Let’s dive into making this bowl of cozy heaven.

Ingredients You’ll Need

To serve 4–6 people, gather the following:

4 large russet potatoes (peeled and cubed)
4 slices of bacon (chopped)
1 medium onion (finely chopped)
2 cloves garlic (minced)
4 cups chicken or vegetable broth
1 cup milk (whole or 2%)
1 cup heavy cream
1 ½ cups shredded cheddar cheese
Salt and pepper (to taste)
1 teaspoon paprika (optional, for a smoky flavor)
Chives or green onions (for garnish)
Sour cream (for topping)

Step-by-Step Method

Step 1: Prepare Your Ingredients

Start by washing, peeling, and cubing your potatoes into bite-sized pieces. Chop the onion and garlic, and cut the bacon into small pieces. Having everything ready before you cook makes the process smooth and stress-free.

Step 2: Cook the Bacon

In a large soup pot over medium heat, cook the bacon until it’s crispy. This usually takes about 5–7 minutes. Once done, use a slotted spoon to remove the bacon and place it on a paper towel to drain excess fat. Leave about 1–2 tablespoons of bacon fat in the pot for added flavor.

Step 3: Sauté Onion and Garlic

Add the chopped onion to the pot with the bacon fat. Sauté for 3–4 minutes until translucent. Add the minced garlic and cook for another minute. The combination of bacon fat, onion, and garlic forms the flavorful base of your soup.

Step 4: Add the Potatoes and Broth

Add the cubed potatoes to the pot and pour in the chicken or vegetable broth. Bring to a boil, then reduce the heat to a simmer. Cover and cook for about 15–20 minutes, or until the potatoes are tender when pierced with a fork.