Ingredients:
– 4 large russet potatoes, scrubbed
– 4 tablespoons butter
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1/4 cup all-purpose flour
– 6 cups chicken broth
– 1 cup heavy cream
– 1/2 cup sour cream
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 1/2 cups shredded cheddar cheese, plus extra for topping
– 1/2 cup cooked bacon, crumbled
– 1/4 cup chopped green onions, plus extra for topping
Instructions:
1. **Bake the Potatoes**: Preheat the oven to 400°F (200°C). Prick the potatoes with a fork and bake for about 1 hour, or until tender. Let them cool slightly, then peel and roughly chop the potatoes.
2. **Prepare the Soup Base**: In a large pot, melt the butter over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute.
3. **Make the Roux**: Sprinkle the flour over the onions and garlic, stirring continuously for about 2 minutes to create a roux. Gradually add the chicken broth, stirring constantly until smooth. Bring to a simmer and cook until the mixture starts to thicken, about 5-7 minutes.
4. **Add Potatoes and Cream**: Stir in the chopped potatoes and let the soup simmer for another 5 minutes. Use an immersion blender to blend some of the soup, leaving it slightly chunky. (Alternatively, blend about half of the soup in a regular blender and return it to the pot.)
5. **Finish the Soup**: Add the heavy cream, sour cream, salt, and pepper, stirring until well combined. Simmer for an additional 5 minutes.
6. **Add Cheese and Bacon**: Stir in the shredded cheddar cheese until melted and smooth. Add the crumbled bacon and chopped green onions.
7. **Serve**: Ladle the soup into bowls and top with extra cheddar cheese, bacon, and green onions.
Enjoy your delicious and comforting loaded baked potato soup!