Loaded Baked Potato Soup

Potatoes: 4 large Russet potatoes (peeled and cubed into 1-inch pieces).
Bacon: 6-8 slices, chopped.
Aromatics: 1 small yellow onion (diced) and 3 cloves garlic (minced).
Base: 1/4 cup all-purpose flour and 4 cups chicken or vegetable broth.
Dairy: 2 cups whole milk (or half-and-half for extra richness) and 1/2 cup sour cream.
Seasoning: Salt and black pepper to taste.
Toppings (as seen in the photo): * Shredded sharp cheddar cheese.
- Crispy bacon bits.
- Freshly sliced chives or green onions.
- An extra dollop of sour cream.

Crisp the Bacon: In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Use a slotted spoon to remove the bacon and set it aside on a paper towel, but keep the bacon drippings in the pot.
Sauté Aromatics: Add the diced onion to the bacon fat and cook until translucent (about 5 minutes). Stir in the minced garlic and cook for 1 more minute until fragrant.
Create the Roux: Sprinkle the flour over the onions and garlic. Whisk constantly for 1–2 minutes to cook out the raw flour taste (it should look like a light paste).
Simmer: Slowly pour in the broth and milk while whisking to prevent lumps. Add the cubed potatoes. Bring to a gentle boil, then reduce heat and simmer for 15–20 minutes, or until the potatoes are fork-tender.
Thicken & Cream: * For a chunky soup (like the photo): Leave as is.
- For a creamier texture: Use a potato masher to crush some of the potatoes directly in the pot.
- Stir in the sour cream and half of your shredded cheese until melted. Season with salt and pepper.
Serve: Ladle into bowls. Top generously with the reserved bacon, more cheddar cheese, chives, and a swirl of sour cream.

The Potatoes: Russets are best for this recipe because their high starch content helps thicken the soup naturally.
Avoid Curdling: When adding the sour cream, make sure the soup is at a low simmer, not a rolling boil, to keep the texture smooth.