📖 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.
2. Sauté Aromatics: In the same pot (leaving about 1 tablespoon of bacon grease), sauté 1 chopped onion and 2 cloves of minced garlic over medium heat until softened, about 5 minutes. Stir occasionally to prevent burning.
3. Add Potatoes and Broth: Add 4 cups of cubed russet potatoes (about 2 large potatoes) and 4 cups of chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender. Potatoes should be easily pierced with a fork.
4. Blend for Creaminess: Using an immersion blender, blend the soup until smooth and creamy. Be careful as the soup will be hot. Alternatively, you can transfer the soup in batches to a regular blender, but make sure to vent the lid to prevent explosions. If the soup is too thick, add a little more chicken broth to reach your desired consistency.
5. Stir in Cheese and Sour Cream: Remove the pot from the heat and stir in 1 cup of shredded cheddar cheese and 1/2 cup of sour cream until the cheese is melted and the soup is creamy. Don't boil the soup after adding dairy, as it can cause the cheese to separate.
6. Season to Taste: Season the soup with salt and pepper to taste. Remember that bacon and cheese are already salty, so start with a small amount and adjust as needed.
7. Garnish and Serve: Ladle the soup into bowls and garnish with crumbled bacon, extra shredded cheddar cheese, chopped green onions, and a dollop of sour cream. A sprinkle of paprika adds a nice touch of color.
8. Serve and Enjoy: Serve immediately and enjoy the warm, comforting flavors of your loaded baked potato soup!