Loaded Baked Potato Soup

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🧑‍🍳 Instructions:

1. In a large pot, cook bacon over medium heat until crispy. Remove and set aside on paper towels.
2. In the bacon fat, sauté the onion until soft (about 4–5 minutes). Add garlic and cook 1 more minute.
3. Stir in flour and cook for 1–2 minutes to form a roux.
4. Slowly whisk in chicken broth. Bring to a simmer and cook for 5–7 minutes until slightly thickened.
5. Add cubed potatoes, milk, and cream. Simmer for 10–15 minutes, stirring occasionally.
6. Use a potato masher for a chunky texture or blend part of the soup for extra creaminess.
7. Stir in cheddar cheese and sour cream until smooth.
8. Season with salt, pepper, and optional spices.

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🧀 Topping Bar Ideas:

• Crumbled bacon
• Extra cheddar cheese
• Sliced green onions
• Sour cream or plain Greek yogurt
• Chives or crispy fried onions

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🥖 Serve with:

• Warm crusty bread or garlic toast
• A simple green salad

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Would you like a slow cooker version or a low-carb cauliflower swap next?