Loaded Baked Potato Soup

Ingredients

Equipment

• Large soup pot

• Cutting board

• Chef's knife

• Potato masher or immersion blender

• Measuring cups and spoons

1. Crisp the bacon

   • Ingredients:
     • 4 slices bacon, chopped
   • Action: Cook bacon in a large pot over medium heat until crisp. Remove with a slotted spoon, leaving drippings.

2. Sauté aromatics

   • Ingredients:
     • Bacon drippings
     • 1 small onion, diced
     • 3 cloves garlic, minced
   • Action: Add onion to the pot and cook 4–5 minutes until soft. Stir in garlic and cook 30 seconds.

3. Simmer potatoes

   • Ingredients:
     • 6 diced russet potatoes
     • 4 cups chicken broth
   • Action: Add potatoes and broth. Bring to a boil, then reduce heat and simmer 15–20 minutes until potatoes are tender.

4. Mash to texture

   • Ingredients:
     • Partially cooked soup
   • Action: Use a potato masher or immersion blender to blend some of the soup, leaving chunks for texture.

5. Finish with dairy

   • Ingredients:
     • 1 cup milk or half-and-half
     • 1 cup shredded cheddar
     • Salt and pepper to taste
   • Action: Stir in milk and cheese until melted. Season with salt and pepper.

6. Serve

   • Ingredients:
     • Reserved bacon
     • Green onions
     • Extra cheese
   • Action: Ladle soup into bowls and top with crispy bacon, green onions, and more cheddar.