Loaded Baked Potato Soup: The Ultimate Bowl of Comfort

1. 1. Bake the Potatoes:
      Bake your potatoes at 400°F (200°C) for about an hour, or until soft. Let them cool slightly, then peel and roughly chop.

1. Sauté Aromatics:
   In a large pot, melt butter over medium heat. Add diced onion and garlic; cook until softened.

2. Make a Roux:
   Sprinkle flour over the onion mixture and stir to form a roux. Cook for 1-2 minutes.

3. Add Liquids:
   Slowly whisk in chicken broth, milk, and cream. Bring to a gentle simmer, stirring frequently.

4. Add Potatoes:
   Stir in the chopped baked potatoes. Use a potato masher to mash some of them for a thick, hearty texture (leave some chunks for bite!).

5. Stir in the Good Stuff:
   Add cheese, bacon, sour cream, salt, and pepper. Stir until everything is melted and smooth.

6. Taste & Adjust:
   Adjust seasonings if needed. Add more milk or broth if it’s too thick for your liking.

7. Serve Hot:
   Ladle into bowls and top with more cheese, bacon, green onions, and a dollop of sour cream.

🧠 Tips & Tricks:

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