Loaded Baked Potato Soup

In a large pot, cook the bacon over medium heat until crispy. Remove bacon from the pot, crumble, and set aside. Keep the bacon grease in the pot.

Add the diced onions to the bacon grease in the pot. Sauté until onions are translucent, about 5 minutes, then add minced garlic and cook for an additional minute.

Stir in the diced potatoes, cooking for a few minutes while stirring occasionally.

In a separate small pot, melt butter over medium heat. Add flour and whisk continuously to create a roux, cooking until it turns a light golden color, about 2 minutes.

Slowly whisk in the chicken broth into the roux, ensuring there are no lumps. Continue to whisk until the mixture begins to thicken.

Pour the chicken broth mixture into the large pot with the potatoes and onions. Bring the soup to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.

After potatoes are tender, stir in milk and sour cream until the soup is smooth and creamy.

Season with salt, black pepper, and cayenne pepper if using. Stir in 1 cup of shredded cheddar cheese, allowing it to melt smoothly into the soup.

Once everything is well combined, remove the pot from heat. Serve the soup hot, topped with crumbled bacon, extra shredded cheese, green onions, and a dollop of sour cream if desired.