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Here’s a detailed, unique article about Loaded Baked Potato Soup, including a step-by-step guide to making it:

Loaded Baked Potato Soup: Creamy, Comforting, and Full of Flavor

If you’re looking for a soup that feels like a warm hug in a bowl, Loaded Baked Potato Soup is your answer. Creamy, cheesy, and loaded with all the toppings you’d want on a baked potato, this soup is perfect for chilly evenings, family dinners, or when you just want something indulgent and satisfying.

Ingredients You’ll Need

For a hearty batch (serves 4–6):

6 medium russet potatoes, peeled and diced
4 slices of bacon, cooked and crumbled
1 medium onion, finely chopped
3 cloves garlic, minced
4 cups chicken broth (or vegetable broth for a vegetarian twist)
1 cup heavy cream (or half-and-half for lighter soup)
1 cup shredded sharp cheddar cheese
3 tablespoons butter
3 tablespoons all-purpose flour
Salt and black pepper, to taste
1/2 teaspoon smoked paprika (optional, for a subtle smoky flavor)
2 green onions, chopped (for garnish)
Extra shredded cheddar and sour cream, for topping

Step-by-Step Method

Step 1: Prepare Your Ingredients

Start by washing, peeling, and dicing your potatoes into roughly 1-inch cubes. Chop the onion, mince the garlic, and cook the bacon until crisp. Once cooked, crumble the bacon and set aside.

Step 2: Cook the Aromatics

In a large pot, melt the butter over medium heat. Add the chopped onion and sauté for 3–4 minutes until softened and translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.