Loaded Baked Potato Soup

Ingredients

• 11000 grams Russet Potatoes(1000g)
• 21000 ml Chicken Broth(1000g)
• 3120 grams Yellow Onion(120g)
• 415 grams Fresh Garlic(15g)
• 550 grams Unsalted Butter(50g)
• 640 grams All-Purpose Flour(40g)
• 75 grams Salt(5g)
• 85 grams Black Pepper(5g)
• 9250 ml Heavy Cream(250g)
• 10120 grams Sour Cream(120g)
• 11150 grams Sharp Cheddar Cheese(150g)
• 12150 grams Bacon(150g)
• 13120 ml Whole Milk(120g)
• 1430 grams Extra Shredded Cheddar(30g)
• 1520 grams Crispy Bacon Bits(20g)
• 1615 grams Fresh Chives or Green Onions(15g)
• 171 gram Cracked Black Pepper(1g)

Instructions

1. 1Crisp Bacon: In a large pot, fry the chopped bacon until crispy, then remove the bits and set them aside, leaving the rendered fat in the pot.
2. 2Sauté Aromatics: Add butter to the bacon fat and sauté the diced onion and garlic for 5 minutes until soft and fragrant.
3. 3Thicken and Simmer: Whisk in the flour for 1 minute to create a roux, then slowly pour in the chicken broth and add the cubed potatoes.
4. 4Boil Potatoes: Bring the soup to a boil, then reduce heat and simmer for 15–20 minutes until the potatoes are fork-tender.
5. 5Mash and Blend: Use a potato masher to partially crush the potatoes for a chunky texture, or use an immersion blender for a completely smooth consistency.
6. 6Add Creaminess: Stir in the heavy cream, milk, sour cream, shredded cheddar, and half of the crispy bacon until the cheese is fully melted and the soup is silky.
7. 7Serve: Ladle the hot soup into bowls and garnish with extra cheddar, the remaining bacon bits, and plenty of fresh green onions as shown in the photo.