Loaded Baked Potato Soup

Ingredients:

• 4 large russet potatoes, peeled and diced
• 4 cups chicken broth
• 1 cup milk
• 1/2 cup heavy cream
• 1/2 cup sour cream
• 1 cup shredded cheddar cheese
• 6 slices cooked bacon, crumbled
• 4 green onions, chopped
• 3 cloves garlic, minced
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 teaspoon dried thyme
• Salt and pepper to taste
  Optional Toppings:
• Additional shredded cheddar cheese
• Chopped green onions
• Crumbled bacon
• Sour cream
  Instructions:

1. Cook Potatoes:

• In a large pot, combine the diced potatoes and chicken broth. Bring to a boil, then reduce the heat to medium-low and simmer for about 15-20 minutes, or until the potatoes are tender.

1. Blend Potatoes:

• Use a potato masher or immersion blender to partially blend the cooked potatoes in the pot. You can leave some chunks for texture.

1. Make Roux:

• In a separate saucepan, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.
• Stir in the flour and cook for another 1-2 minutes, or until the mixture turns a light golden brown.

1. Thicken Soup:

• Gradually whisk in the milk and heavy cream to the roux mixture, stirring constantly until it thickens.

1. Combine Soup and Roux:

• Pour the thickened roux mixture into the pot with the partially blended potatoes. Stir to combine.

1. Add Sour Cream and Cheese:

• Stir in the sour cream, shredded cheddar cheese, and dried thyme until the cheese is melted and the soup is creamy.

1. Season and Simmer:

• Season the soup with salt and pepper to taste. Allow the soup to simmer on low heat for an additional 10-15 minutes to meld the flavors.

1. Serve:

• Ladle the loaded baked potato soup into bowls.
• Garnish each bowl with crumbled bacon, chopped green onions, and any additional toppings you like, such as more shredded cheese or a dollop of sour cream.
  Enjoy your delicious Loaded Baked Potato Soup! It’s a hearty and comforting dish that’s perfect for chilly days.