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The heart of a delicious creamy loaded baked potato soup lies in its rich, velvety base. Achieving this creamy texture requires the right technique and a careful blend of ingredients. Let's dive into the steps for creating that perfect foundation.

Loaded Baked Potato Soup

Warm up this winter with a comforting bowl of Creamy Loaded Baked Potato Soup. This hearty dish combines the flavors of russet potatoes, savory bacon, and creamy cheese for a satisfying meal. Learn to make this crowd-pleaser with easy-to-follow steps that highlight each ingredient's role, from the creamy base to delicious garnishes. Perfect for family dinners or cozy gatherings, this soup will soon become a cherished staple in your home. Enjoy the warmth and comfort it brings!
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Ingredients
  

4 large russet potatoes, peeled and diced

1 small onion, finely chopped

3 cloves garlic, minced

4 cups vegetable or chicken broth

1 cup heavy cream

1 cup sharp cheddar cheese, shredded

1/2 cup sour cream

4 strips of bacon, cooked and crumbled

1/4 cup green onions, chopped

2 tablespoons olive oil

1 teaspoon smoked paprika

Salt and pepper to taste

Optional: extra cheese and bacon for garnish

Instructions
 

Prep the Ingredients: Start by peeling and dicing the russet potatoes into small cubes. Finely chop the onion and mince the garlic. Cook the bacon until crispy, then crumble and set it aside for later.

    Sauté the Aromatics: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.

      Cook the Potatoes: Add the diced potatoes to the pot, followed by the vegetable or chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until the potatoes are tender.

        Mash the Potatoes: Once the potatoes are cooked, use a potato masher to mash some of the potatoes directly in the pot. This will give the soup a nice creamy texture while keeping some chunks for heartiness.

          Add Cream and Seasoning: Stir in the heavy cream, shredded cheddar cheese, sour cream, smoked paprika, and crumbled bacon. Mix until the cheese has melted and the soup is creamy. Season with salt and pepper to taste.

            Final Touches: Just before serving, stir in the chopped green onions for a fresh touch. If you want an extra indulgent experience, you can garnish each bowl with additional shredded cheese and crumbled bacon.

              Serve: Ladle the loaded baked potato soup into bowls and enjoy warm. It pairs wonderfully with crusty bread or a light salad!

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 6