Loaded Baked Potato

Ingredients

• 4 large potatoes, scrubbed clean
• 8 slices bacon
• 4 tablespoons unsalted butter
• 2 cloves garlic, minced
• ¼ cup yellow onion, finely chopped
• ¼ cup all-purpose flour
• 4 cups chicken broth (or vegetable broth)
• 2 cups whole milk (you can also use half-and-half for extra creaminess)
• 1 cup shredded cheddar cheese (plus more for topping)
• ½ cup sour cream
• Salt and freshly ground black pepper, to taste
• ½ teaspoon paprika (optional, for flavor and color)
• 2 tablespoons chopped green onions (for garnish)
• 1 tablespoon fresh parsley, chopped (optional)

Instructions**

Step 1: Bake or Boil the Potatoes

1. Preheat your oven to 400°F (200°C).
2. Pierce the potatoes several times with a fork. Bake them directly on the oven rack for 45–60 minutes or until tender when pierced with a knife.

• Shortcut option: You can also peel and cube the potatoes, then boil them in salted water for about 10–12 minutes until soft.

1. Once cooked, let them cool slightly, peel off the skin if desired, and dice into bite-size pieces.

Step 2: Cook the Bacon

1. In a large pot or Dutch oven, cook the bacon over medium heat until crispy.
2. Remove and place on paper towels to drain. Crumble into bits and set aside.
3. Leave about 2 tablespoons of bacon drippings in the pot for flavor.

Step 3: Make the Soup Base

1. Add the butter to the pot with the bacon drippings and melt over medium heat.
2. Stir in the onions and sauté until soft and fragrant, about 3–4 minutes.
3. Add the minced garlic and cook for another 30 seconds (don’t let it burn).
4. Sprinkle the flour over the mixture and whisk constantly for 1 minute to make a roux (this will thicken your soup).

Step 4: Add Liquids

1. Gradually whisk in the chicken broth, stirring to remove any lumps.
2. Add the milk, whisking until smooth.
3. Bring to a gentle simmer (don’t boil, or the milk may curdle).
4. The soup will start to thicken after 5–8 minutes of simmering.

Step 5: Add the Potatoes

1. Add your diced baked potatoes into the pot.
2. Mash a few pieces gently against the side of the pot — this helps create a thicker, creamier texture while leaving chunks for that classic loaded potato feel.
3. Stir in the cheddar cheese, sour cream, salt, pepper, and paprika.
4. Cook for another 5 minutes, stirring occasionally until everything is melted and combined.

Step 6: Serve and Load It Up!

1. Ladle the soup into bowls.
2. Top each serving with:

• Crumbled bacon
• Shredded cheddar cheese
• Chopped green onions
• A dollop of sour cream
• Fresh parsley (optional)

Tips & Variations**

• Creamier version: Add ½ cup of heavy cream instead of milk.
• Smoky twist: Add a dash of liquid smoke or smoked paprika.
• Vegetarian option: Omit bacon and use vegetable broth — add roasted mushrooms for that umami kick.
• Chunky or smooth? Use an immersion blender for a smoother texture, or keep it chunky for a hearty, rustic soup.

Benefits**

• Comforting & filling: Packed with carbohydrates, proteins, and fats that keep you full for hours.
• Rich in calcium: From cheese and milk, great for bone health.
• Customizable: You can add broccoli, ham, or even corn to switch things up.

Conclusion**

Loaded Baked Potato Soup is everything you want in a cozy bowl — creamy, cheesy, smoky, and satisfying. It’s perfect for chilly nights, family dinners, or lazy weekends when you crave something hearty. One spoonful and you’ll understand why this recipe is a keeper