Loaded Baked Potato Soup

Instructions

1. 1

   Cook bacon in a large pot over medium heat until crispy. Remove and drain on paper towels, reserving 1 tablespoon bacon fat in pot.

   5min
2. 2

   Add diced onion to the bacon fat and cook for 3 minutes until softened. Add garlic and cook 30 seconds more.

   4min
3. 3

   Add butter to the pot. Once melted, whisk in flour and cook for 1 minute to make a roux.

   2min
4. 4

   Gradually whisk in chicken broth, then add diced potatoes, salt, pepper, and paprika.

   3min
5. 5

   Bring to a boil, then reduce heat and simmer for 15 minutes until potatoes are tender.

   15min
6. 6

   Using a potato masher, mash about half the potatoes in the pot to thicken the soup while leaving some chunks.

   2min
7. 7

   Stir in cream cheese until melted, then add heavy cream and half the cheddar cheese. Stir until smooth.

   3min
8. 8

   Taste and adjust seasonings. Serve hot topped with remaining cheese, crumbled bacon, green onions, and sour cream.

   2min