Classic Loaded Baked Potato Soup

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Wash and dry the russet potatoes, then pierce them several times with a fork. Bake the potatoes directly on the oven rack for about 45-60 minutes, or until tender.

2. 2

   While the potatoes are baking, cook the bacon in a large pot over medium heat until crispy. Remove the bacon and set aside, leaving the bacon fat in the pot.

3. 3

   Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.

4. 4

   Once the potatoes are done, let them cool slightly, then peel and roughly chop them.

5. 5

   Add the chicken broth to the pot with the onions and garlic, and bring to a simmer. Add the chopped potatoes and cook for about 10 minutes.

6. 6

   Use an immersion blender to blend the soup until smooth, or transfer the soup in batches to a blender and blend until smooth. Return the soup to the pot if using a blender.

7. 7

   Stir in the milk, shredded cheddar cheese, and sour cream. Cook over low heat until the cheese is melted and the soup is heated through. Season with salt and pepper to taste.

8. 8