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Garnishes play a crucial role in elevating both the presentation and flavor of your creamy loaded baked potato soup. Not only do they add visual appeal, but they also enhance the taste profile of the dish. Consider using crumbled bacon, shredded cheese, sliced green onions, and a dollop of sour cream as your go-to garnishes. Each of these toppings contributes a unique flavor and texture that complements the rich creaminess of the soup. When garnishing, aim for balance; too many toppings can overwhelm the dish, while the right amount enhances every spoonful.

Loaded Baked Potato Soup

Warm up this winter with creamy loaded baked potato soup, a delicious comfort food that evokes feelings of home and family. This hearty dish features tender russet potatoes, crispy bacon, savory onions, and rich cheddar, all blended into a creamy base that’s perfect for chilly evenings. Customize with your favorite toppings for a meal everyone will love. Discover how to create this flavorful soup that not only fills your belly but also warms your heart.
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Ingredients
  

4 large russet potatoes, peeled and diced

6 slices of bacon, cooked and crumbled

1 medium onion, diced

2 cloves garlic, minced

4 cups chicken broth

1 cup heavy cream

1 cup shredded sharp cheddar cheese (plus more for garnish)

1/2 cup sour cream

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and pepper, to taste

1/4 cup chopped green onions, for garnish

Instructions
 

Cook the Bacon: In a large pot over medium heat, cook the bacon until crispy. Remove the bacon and set it aside on a paper towel-lined plate. Leave about 2 tablespoons of bacon grease in the pot.

    Sauté the Vegetables: In the same pot, add the diced onion and sauté for about 5 minutes or until translucent. Add the minced garlic and cook for an additional minute until fragrant.

      Add Potatoes and Broth: Stir in the diced potatoes, chicken broth, dried thyme, and smoked paprika. Bring the mixture to a boil.

        Simmer: Reduce heat and let it simmer for about 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.

          Mash for Creaminess: Using a potato masher, mash about half of the potatoes in the pot to help thicken the soup while keeping some chunks for texture.

            Add Cream and Cheese: Pour in the heavy cream and stir well. Add the shredded cheddar cheese and stir until melted and fully combined. Season with salt and pepper to taste.

              Incorporate Sour Cream: Remove the pot from heat and stir in the sour cream until well blended.

                Serve: Ladle the soup into bowls and top with crumbled bacon, additional shredded cheese, and chopped green onions for garnish.

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