Instructions:
Cook the Bacon:
In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate. Leave about 2 tablespoons of bacon grease in the pot.
Sauté the Onions and Garlic:
Add the chopped onion to the pot with the bacon grease and cook until soft and translucent, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Cook the Potatoes:
Add the diced potatoes and chicken broth to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer until the potatoes are tender, about 15-20 minutes.
Blend the Soup:
Use an immersion blender to partially blend the soup to your desired consistency, leaving some chunks of potato for texture. If you don’t have an immersion blender, you can carefully transfer about half of the soup to a blender, blend until smooth, and return it to the pot.
Add Cream and Cheese:
Stir in the heavy cream (or half-and-half), shredded cheddar cheese, and sour cream until the cheese is melted and the soup is creamy.
Season with salt and pepper to taste.
Serve:
Ladle the soup into bowls and top with the crispy bacon, chopped chives or green onions, and any additional toppings you like such as more shredded cheese or a dollop of sour cream.
This loaded potato soup is rich, creamy, and full of flavor, making it a perfect comfort food dish. Enjoy it with some crusty bread or on its own for a satisfying meal!
