Loaded Baked Potato Soup

Instructions

1. Step 1

   Add the chopped bacon to a large Dutch oven or heavy-bottomed pot over medium heat. Cook for 6 to 8 minutes, stirring occasionally, until crisp. Transfer the bacon to a paper towel-lined plate, leaving about 1 tablespoon of bacon drippings in the pot.

2. Step 2

   Add the butter and diced onion to the pot. Cook for 4 to 5 minutes, stirring occasionally, until the onion is soft and translucent.

3. Step 3

   Add the garlic and cook for about 30 seconds, just until fragrant.

4. Step 4

   Sprinkle the flour over the onion mixture and stir continuously for 1 minute to remove the raw flour taste.

5. Step 5

   Slowly pour in the chicken broth while whisking to prevent lumps. Add the milk, salt, black pepper, and smoked paprika. Stir until combined.

6. Step 6

   Add the diced potatoes. Bring the soup to a gentle simmer, then reduce the heat to medium-low. Partially cover and cook for 15 to 20 minutes, stirring occasionally, until the potatoes are fork-tender.

7. Step 7

   Use a potato masher to lightly mash some of the potatoes directly in the pot. Leave plenty of potato pieces intact so the soup remains thick and chunky.

8. Step 8

   Reduce the heat to low. Stir in the shredded cheddar cheese and sour cream until the cheese has melted and the soup is smooth and creamy. Do not allow the soup to boil after adding the dairy.

9. Step 9

   Stir about half of the cooked bacon and half of the sliced green onions into the soup. Taste and adjust the salt and pepper if needed.

10. Step 10

    Divide the soup among bowls and top with the remaining bacon, additional cheddar cheese, sour cream, and sliced green onions. Serve warm.