Loaded Baked Potato Soup – The Ultimate Comfort Bowl

Prepare the Potatoes:
Scrub the potatoes clean and pierce them with a fork. Bake the potatoes at 400°F (200°C) for 45-60 minutes or until fork-tender. Once cooked, remove the skins and chop the potatoes into bite-sized cubes.

Cook the Bacon:
In a large pot, cook the bacon slices over medium heat until crispy. Remove the bacon from the pot and crumble it. Set it aside for later.

Make the Soup Base:
In the same pot, add the butter and sauté the minced garlic and chopped onion for about 3 minutes until softened and fragrant. Add the chicken broth and bring to a simmer.

Add the Potatoes and Cream:
Add the chopped potatoes to the pot, followed by the milk and heavy cream. Stir to combine and bring the mixture to a simmer. Season with salt, black pepper, and smoked paprika, if using.

Blend for a Creamy Texture:
Using a hand blender or a regular blender, puree a portion of the soup to create a creamy consistency. You can blend more or less depending on how smooth you want your soup. If you like a chunkier soup, leave more of the potatoes whole.

Add Cheese and Toppings:
Stir in the shredded cheddar cheese until melted and smooth. Taste and adjust seasoning if needed.

Serve and Garnish:
Ladle the soup into bowls and garnish with a dollop of sour cream, crumbled bacon, chopped green onions, and extra shredded cheddar cheese.

Serving and Storage Tips:

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