📖 Instructions

1. Prep the Bacon: Cook 6 slices of bacon until crispy. Remove from the pan and set aside to cool. Once cooled, crumble the bacon. Don't burn it, that happened to me once, and it was not a good look.
2. Sauté Aromatics: In the same pan (leaving about 1 tablespoon of bacon grease), melt 2 tablespoons of butter over medium heat. Add 1 diced onion and 2 cloves of minced garlic. Sauté until the onion is translucent and the garlic is fragrant, about 5-7 minutes. Make sure to stir frequently to prevent burning.
3. Add Flour: Stir in 1/4 cup of all-purpose flour. Cook for 1-2 minutes, stirring constantly to form a roux. This will help thicken the soup. Make sure all the flour gets mixed in!
4. Pour in Broth: Gradually whisk in 4 cups of chicken broth, making sure to break up any lumps that may form from the roux. It may take a few minutes, but don't give up! If you have broth other than chicken feel free to use that.
5. Add Potatoes: Add 2 pounds of peeled and cubed russet potatoes to the pot. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
6. Blend the Soup: Use an immersion blender to partially blend the soup until it reaches your desired consistency. If you don't have an immersion blender, you can carefully transfer the soup to a regular blender in batches, being cautious of the hot liquid. I got burned once doing that, so be careful!
7. Add Dairy: Stir in 1 cup of heavy cream and 1 cup of milk. Season with salt and pepper to taste. Heat through, but do not boil. It will ruin the flavor trust me. One of my friend boiled it once, and they were not very happy about it.
8. Stir in Cheese: Add 1 cup of shredded cheddar cheese and stir until melted and smooth. Reserve some cheese for topping.
9. Assemble the Soup: Ladle the soup into bowls. Top with crumbled bacon, shredded cheddar cheese, a dollop of sour cream, and chopped fresh chives.
10. Serve: Serve immediately and enjoy the warm and comforting goodness of your homemade loaded potato soup! I would eat it at least three times a week if I could.