Step-by-Step Instructions
1. Bake and Prepare the Potatoes
Bake the potatoes ahead of time until tender (about 45 minutes at 400°F). Once cool enough to handle, peel and roughly mash them, leaving some chunks for texture.
2. Sauté the Onion and Garlic
In a large pot, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute, being careful not to burn it.
3. Create the Base of the Soup
Sprinkle the flour over the onion and garlic mixture, stirring constantly to form a roux. Cook for 1-2 minutes, then slowly whisk in the chicken broth, ensuring no lumps remain.
4. Add the Dairy and Potatoes
Stir in the milk, heavy cream, and mashed potatoes. Let the soup simmer gently for 10-15 minutes, stirring occasionally to prevent sticking.
5. Incorporate the Cheese and Sour Cream
Lower the heat and stir in the shredded cheddar cheese until melted and smooth. Finally, mix in the sour cream for a tangy, creamy finish. Season with salt and pepper to taste.
6. Serve and Top
Ladle the soup into bowls and top generously with crumbled bacon, green onions, extra cheese, and a dollop of sour cream. Serve warm and watch it disappear!
Pro Tips for Perfect Soup
- Use Russet Potatoes: Their starchy texture makes the soup thick and creamy.
- Don’t Skip the Toppings: They elevate the flavor and bring the “loaded” element to life.
- Make It Ahead: This soup tastes even better the next day as the flavors meld together.
Serving Suggestions
While this soup is hearty enough to stand alone, it pairs beautifully with crusty bread, a fresh salad, or even a side of roasted vegetables for a balanced meal.
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