Loaded Baked Potato Soup

Cook the Bacon – In a large soup pot or Dutch oven, cook the bacon until crisp. Remove and set aside, leaving about one tablespoon of bacon drippings in the pot.

Sauté Aromatics – Add butter to the drippings, then cook the onion until translucent. Stir in garlic and cook for one minute until fragrant.

Make the Roux – Sprinkle the flour over the onions and stir for 1–2 minutes. This creates the creamy base that thickens the soup.

Add Liquids and Potatoes – Gradually whisk in milk and chicken broth until smooth. Add cubed potatoes, salt, and pepper. Simmer uncovered for 10–12 minutes, stirring occasionally, until potatoes are tender.

Blend and Thicken (Optional) – For a smoother texture, use an immersion blender for a few seconds or mash some of the potatoes with a fork.

Finish the Soup – Remove from heat. Stir in sour cream, most of the shredded cheese, and half of the bacon until melted and creamy.

Serve and Garnish – Ladle into bowls and top with remaining cheese, bacon, and fresh chives. Serve warm with crusty bread or rolls.