Loaded Baked Potato Soup
"All the best parts of a baked potato, in liquid form. The toppings aren't optional."
The Game Plan
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Cook the bacon in a large Dutch oven or heavy-bottomed pot over medium heat until crispy and gorgeous. Remove to a paper towel-lined plate and crumble.
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Leave about 1 tablespoon of bacon fat in the pot — this is flavor, not waste.
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Add butter to the bacon fat and melt over medium heat. Toss in the diced onion and cook for 4-5 minutes until soft and translucent.
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Add garlic and smoked paprika, stir for 30 seconds until fragrant.
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Sprinkle in the flour and stir constantly for 1-2 minutes to cook out the raw taste.
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Slowly whisk in the chicken broth and milk until smooth and lump-free. Patience here pays off — rushing creates a lumpy soup and nobody wants that.
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Peel and cube the potatoes into roughly 3/4-inch pieces. Keeping them uniform means they cook evenly. Add them to the pot.
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Bring to a boil, then reduce heat and simmer for 20 minutes until the potatoes are completely fork-tender. Stir occasionally to prevent sticking on the bottom.
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Using a potato masher or the back of a large fork, mash about half of the potatoes right in the pot. This gives you the creamy base while keeping satisfying chunks throughout. Don't go overboard — some texture is the whole point.
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Stir in the sour cream and 1 cup of the shredded cheddar until melted and smooth.
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Season generously with salt and pepper. Taste it — potato soup needs more salt than you think.
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Ladle into bowls and go absolutely wild with toppings: crumbled bacon, remaining cheddar, a big dollop of sour cream, and a blizzard of chives.
