Loaded Baked Potato Soup

Preheat your oven to 400°F (200°C). Prick the potatoes with a fork and bake them directly on the oven rack for about 45 minutes to 1 hour, or until tender when pierced with a fork. Allow them to cool, then peel and chop into bite-sized pieces.

In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon pieces with a slotted spoon and set aside on a paper towel-lined plate.

In the same pot, add the diced onion and cook in the bacon fat until translucent, about 5 minutes. Add minced garlic and cook for another minute, stirring frequently.

Stir in the all-purpose flour and cook for about 2 minutes to remove the flour taste. Gradually whisk in the chicken broth until smooth, scraping the bottom of the pot to release all brown bits.

Add the chopped potatoes to the pot and bring the mixture to a low simmer.

Pour in the milk, heavy cream, salt, black pepper, and cayenne pepper, stirring well. Allow the soup to simmer for 15-20 minutes, stirring occasionally.

Remove the pot from the heat and use an immersion blender to blend the soup to your desired consistency, leaving some chunks of potato if preferred.

Stir in the shredded cheddar cheese until melted and fully incorporated.

Add the sour cream and half of the cooked bacon into the soup, stirring until well combined. Adjust seasoning if necessary.

Serve the soup hot, garnished with remaining bacon, chopped green onions, shredded cheddar cheese, and a dollop of sour cream if desired.