Ingredients:

4 large russet potatoes, peeled and diced
4 cups chicken broth
1 cup milk
1/2 cup heavy cream
1/2 cup sour cream
1 cup shredded cheddar cheese
6 slices cooked bacon, crumbled
4 green onions, chopped
3 cloves garlic, minced
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 teaspoon dried thyme
Salt and pepper to taste

Optional Toppings:
Additional shredded cheddar cheese
Chopped green onions
Crumbled bacon
Sour cream

Instructions:

1. Cook Potatoes:
– In a large pot, combine the diced potatoes and chicken broth. Bring to a boil, then reduce the heat to medium-low and simmer for about 15-20 minutes, or until the potatoes are tender.
2. Blend Potatoes:
– Use a potato masher or immersion blender to partially blend the cooked potatoes in the pot. You can leave some chunks for texture.
3. Make Roux:
– In a separate saucepan, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.
– Stir in the flour and cook for another 1-2 minutes, or until the mixture turns a light golden brown.
4. Thicken Soup:
– Gradually whisk in the milk and heavy cream to the roux mixture, stirring constantly until it thickens.
5. Combine Soup and Roux:
– Pour the thickened roux mixture into the pot with the partially blended potatoes. Stir to combine.
6. Add Sour Cream and Cheese:
– Stir in the sour cream, shredded cheddar cheese, and dried thyme until the cheese is melted and the soup is creamy.
7. Season and Simmer:
– Season the soup with salt and pepper to taste. Allow the soup to simmer on low heat for an additional 10-15 minutes to meld the flavors.
8. Serve:
– Ladle the loaded baked potato soup into bowls.
– Garnish each bowl with crumbled bacon, chopped green onions, and any additional toppings you like, such as more shredded cheese or a dollop of sour cream.
Enjoy your delicious Loaded Baked Potato Soup! It’s a hearty and comforting dish that’s perfect for chilly days.