Loaded Baked Potato Bacon Soup (Printable Version)

Creamy soup with baked potatoes, bacon, cheddar, and classic toppings. Comfort in every spoonful, easily customizable.

# What You'll Need:

→ Potatoes & Vegetables

01 - 1.5 pounds russet potatoes, scrubbed and diced
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 stalks celery, finely diced
05 - 1 medium carrot, peeled and diced

→ Dairy & Liquids

06 - 4 cups low-sodium chicken broth
07 - 2 cups whole milk
08 - 1 cup heavy cream
09 - 2 tablespoons unsalted butter
10 - 2 tablespoons all-purpose flour

→ Meats

11 - 8 slices thick-cut bacon

→ Cheeses & Toppings

12 - 1 cup sharp cheddar cheese, shredded
13 - 1/2 cup sour cream
14 - 4 green onions, thinly sliced
15 - 2 tablespoons fresh chives, chopped

→ Seasonings

16 - 1 teaspoon salt
17 - 1/2 teaspoon freshly ground black pepper
18 - 1/4 teaspoon smoked paprika

# Steps to Follow:

01 - Cook bacon slices in a large Dutch oven or heavy-bottomed pot over medium heat until deeply crisp. Transfer bacon to a paper towel-lined plate using a slotted spoon. Reserve 2 tablespoons of bacon drippings in the pot and discard any excess fat.
02 - Add unsalted butter to the pot. Sauté chopped onion, diced celery, and carrot over medium heat for 5 minutes until softened. Stir in minced garlic and cook for 1 additional minute.
03 - Evenly sprinkle flour over the vegetables. Stir well and cook for 2 minutes, allowing the flour to absorb fat and lose its raw flavor.
04 - Gradually whisk in chicken broth, scraping up any browned bits from the bottom. Add diced potatoes, salt, black pepper, and smoked paprika. Stir to combine.
05 - Bring the mixture to a gentle boil. Reduce heat and simmer uncovered for 20 to 25 minutes, or until potatoes are fork-tender.
06 - Using a potato masher or immersion blender, lightly mash some of the potatoes in the pot for a creamier soup base, leaving some potato chunks intact.
07 - Stir in whole milk and heavy cream. Simmer on low for 5 minutes longer, ensuring soup is heated through. Taste and adjust seasoning if needed.
08 - Remove pot from heat. Stir in half of the shredded cheddar cheese and half of the crisped bacon.
09 - Ladle soup into individual bowls. Top each portion with the remaining cheddar cheese, bacon, a dollop of sour cream, sliced green onions, and chopped chives.

# Important Notes:

01 - For additional flavor, bake the potatoes first, then scoop out the flesh instead of dicing them raw.
02 - Substitute Greek yogurt for a lighter alternative to sour cream.
03 - Enhance variety by stirring in steamed broccoli florets or sweet corn.
04 - Pairs beautifully with a crisp unoaked Chardonnay or light beer.

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