There’s something incredibly comforting about a warm bowl of baked potato soup, especially when it’s loaded with cheddar cheese and bacon. This recipe is a perfect blend of creamy, savory, and irresistible flavors that will have you coming back for more. Today, I will take you through each step of making this delicious soup, and by the end, you’ll have a fantastic dish ready to impress your family or guests.

To get started, gather the following ingredients:

• 4 large russet potatoes, peeled and diced
• 1 medium onion, chopped
• 3 cloves of garlic, minced
• 4 cups of chicken broth (or vegetable broth for a vegetarian option)
• 1 cup of heavy cream
• 1 cup of shredded cheddar cheese
• 6 slices of bacon, cooked and crumbled
• Salt and pepper to taste
• 3 green onions, chopped (for garnish)
• Optional: sour cream for serving

Once you have your ingredients, it’s time to begin! First, I like to cook the bacon in a large pot over medium heat until it becomes crispy. After removing it from the pot, I leave a bit of the rendered fat in the pot, which adds great flavor to the soup. If you prefer a healthier option, you can skip this step or use cooking spray instead.

Next, I add the chopped onion to the pot and sauté it over medium heat until it becomes translucent—this usually takes about 5 minutes. Then, I stir in the minced garlic and cook for an additional minute to release its flavor.

Now it’s time to add the diced potatoes and chicken broth to the pot. I usually bring it to a boil, then reduce the heat and let it simmer for around 20 minutes, or until the potatoes are tender. This step is necessary because the potatoes provide the base texture for our soup.

Once the potatoes are cooked, I use an immersion blender to puree the soup until it reaches my desired consistency. If you don’t have an immersion blender, transferring the soup in batches to a regular blender works just as well. I like to leave some chunks for texture. After pureeing, I stir in the heavy cream, shredded cheddar cheese, and the crumbled bacon, saving some bacon and cheese for garnishing later.

Finally, I season the soup with salt and pepper to taste, allowing it to heat through on low heat for a few more minutes. Just before serving, I like to top each bowl with extra bacon, shredded cheese, and chopped green onions, which adds a nice color contrast and a fresh flavor.

Enjoy your Loaded Baked Potato Soup with Cheddar and Bacon hot, garnished with a dollop of sour cream if you desire! This soup is not just filling; it’s a delightful combination of flavors that warms you from the inside out. I hope you have as much fun making and eating it as I do!