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 skillet over medium heat until crispy. Remove the bacon from the skillet and place it on a paper towel-lined plate to drain. Once cooled, crumble the bacon and set aside.

3. 3

   Once the potatoes are done baking, let them cool slightly. Peel the potatoes and cut them into chunks.

4. 4

   In a large pot, combine the chicken broth and milk. Add the potato chunks and bring the mixture to a simmer over medium heat.

5. 5

   Use a potato masher or an immersion blender to mash the potatoes until the soup reaches your desired consistency. For a chunkier soup, mash less; for a smoother soup, mash more.

6. 6

   Stir in the shredded cheddar cheese, crumbled bacon (reserving some for garnish), chopped green onions (reserving some for garnish), salt, and black pepper. Continue to cook, stirring occasionally, until the cheese is melted and the soup is heated through.

7. 7

   Serve the soup hot, garnished with the reserved bacon and green onions. Enjoy your Loaded Baked Potato Soup!