Ingredients (Serves 4-6):
– 4 large russet potatoes, scrubbed and diced
– 6 slices of bacon, cooked until crispy and crumbled
– 1 onion, finely chopped
– 3 cloves of garlic, minced
– 4 cups low-sodium chicken broth
– 2 cups whole milk
– 1 cup shredded cheddar cheese
– 1/2 cup sour cream
– 2 tablespoons unsalted butter
– Salt and pepper to taste
– Chopped fresh chives, for garnish
– Additional shredded cheddar cheese and bacon bits for topping (optional)
Directions:
Step 1: Prepare the Potatoes
– In a large pot, add the diced potatoes and cover them with water. Bring the water to a boil and cook the potatoes until they are tender. Drain and set aside.
Step 2: Cook the Bacon and Sauté the Onion and Garlic
– In a separate skillet, cook the bacon until crispy. Once cooked, remove the bacon from the skillet, crumble it into small pieces, and set it aside.
– In the same skillet, sauté the finely chopped onion and minced garlic until they become fragrant and translucent. This will infuse the soup with delightful flavors.
Step 3: Create the Creamy Base
– In the pot used to cook the potatoes, melt the butter over medium heat. Add the sautéed onion and garlic mixture and stir until well combined.
– Pour in the chicken broth and bring the mixture to a simmer. Allow it to cook for about 5 minutes to allow the flavors to meld together.
– Add the cooked potatoes to the pot and use a potato masher or immersion blender to mash or blend them until you reach your desired consistency. Leave some chunks for added texture.
Step 4: Add Creaminess and Seasonings
– Pour in the whole milk and stir until well incorporated. This will contribute to the creamy richness of the soup.
– Add the shredded cheddar cheese, sour cream, and crumbled bacon to the pot. Stir until the cheese is melted and all ingredients are well combined.
– Season the soup with salt and pepper to taste, adjusting the seasoning according to your preference.
Step 5: Serve and Garnish
– Ladle the loaded baked potato soup into bowls and garnish with chopped fresh chives.
– For an extra touch of indulgence, top the soup with additional shredded cheddar cheese and bacon bits.
– Serve the soup while it’s still warm, allowing the flavors to fully develop and enchant your palate.