No photo description available.

Here’s a detailed and unique article about Loaded Baked Potato Soup, complete with a step-by-step method:

Loaded Baked Potato Soup: A Comforting Classic

Few dishes are as comforting as a warm, creamy bowl of Loaded Baked Potato Soup. This hearty soup takes all the flavors you love from a loaded baked potato—crispy bacon, melted cheddar cheese, green onions, and a touch of sour cream—and transforms them into a cozy, velvety soup that’s perfect for chilly evenings. Below is a detailed guide to making this indulgent soup from scratch, step by step.

Ingredients

To make 6–8 servings, gather the following:

6 large russet potatoes, peeled and diced
6 slices of bacon
1 medium onion, finely chopped
3 cloves garlic, minced
4 cups chicken broth (or vegetable broth for vegetarian option)
1 cup heavy cream
1/2 cup milk
2 cups shredded sharp cheddar cheese
Salt and black pepper, to taste
1 teaspoon smoked paprika (optional, for depth of flavor)
2 tablespoons butter
2 tablespoons all-purpose flour
Sour cream, for topping
Chopped green onions, for garnish

Step-by-Step Method

Step 1: Prepare the Potatoes

Peel and dice the potatoes into small, evenly sized cubes. This ensures they cook evenly and mash smoothly into the soup base later. Set aside in a bowl of cold water to prevent browning.

Step 2: Cook the Bacon

In a large soup pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and place it on paper towels to drain. Once cooled, crumble the bacon into small pieces. Leave about 1–2 tablespoons of bacon fat in the pot to enhance flavor.

Step 3: Sauté Aromatics

Add butter to the pot with the bacon fat. Sauté the chopped onion until translucent, about 4–5 minutes. Add the garlic and cook for another 1 minute until fragrant, taking care not to burn it.

Step 4: Create the Base

Sprinkle flour over the onions and garlic and stir well to create a roux. Cook for 1–2 minutes, which will help thicken the soup without forming lumps. Gradually pour in the chicken broth, whisking constantly to prevent clumps.

Add the diced potatoes and smoked paprika (if using). Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 15–20 minutes, or until potatoes are tender.