Loaded Baked Potato Soup

Ingredients

Instructions

1. 1

   COOK THE BACON: Place bacon slices in a single layer in a large cold Dutch oven or heavy pot. Turn heat to medium. Cook 8-10 minutes, turning occasionally, until crispy and rendered (the fat should be mostly liquid). Transfer bacon to a paper towel-lined plate. Reserve 2 tbsp of the bacon fat in the pot - pour off any excess. Crumble the cooled bacon into small pieces and set aside.

2. 2

   SAUTÉ THE AROMATICS: Add butter to the bacon fat in the pot over medium heat. Once melted, add diced onion and cook 5-6 minutes, stirring occasionally, until soft and translucent. Add minced garlic and cook 1 minute more until fragrant.

3. 3

   COOK THE POTATOES: Add the cubed potatoes and chicken broth to the pot. Bring to a boil over high heat, then reduce to medium. Simmer uncovered for 15-20 minutes until the potatoes are fork-tender (they should break apart easily when poked).

4. 4

   CREATE THE TEXTURE: Using a potato masher or the back of a wooden spoon, mash about half the potatoes directly in the pot to create a thick, creamy base. Leave the remaining potatoes in chunks for texture. The soup should be thick and hearty, not watery.

5. 5

   ADD THE DAIRY: Reduce heat to low. Stir in the heavy cream and 1 cup of the shredded cheddar cheese. Stir gently until the cheese is completely melted and the soup is creamy. Don't let it boil after adding the dairy (boiling can cause separation). Taste and season with salt and pepper.

6. 6

   SERVE LOADED: Ladle the soup into bowls. Top each serving generously with crumbled bacon, remaining shredded cheddar, a dollop of sour cream, and a sprinkle of fresh chives. The toppings are essential - they're what makes this 'loaded.' Serve immediately while hot and cheesy.