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Instructions:
Prepare the Potatoes:
Peel and dice the russet potatoes into small cubes. Set aside.
Saute the Aromatics:
In a large pot, melt the butter over medium heat. Add chopped onions and minced garlic. Cook until the onions are translucent and the garlic is fragrant.
Make the Roux:
Sprinkle the flour over the sautéed onions and garlic. Stir continuously to create a roux, cooking for about 2-3 minutes until it turns a light golden color.
Add Broth and Potatoes:
Gradually whisk in the chicken broth to the roux mixture, ensuring there are no lumps. Add the diced potatoes and bring the mixture to a simmer. Cook until the potatoes are tender, about 15-20 minutes.
Season the Soup:
Stir in the whole milk, heavy cream, dried thyme, dried rosemary, dried oregano, smoked paprika, salt, and pepper. Allow the soup to simmer for an additional 10-15 minutes to let the flavors meld together.
Blend or Mash:
For a smoother consistency, you can use an immersion blender to puree some of the soup. Alternatively, use a potato masher to mash some of the potatoes, leaving chunks for texture.
Add Cheese and Sour Cream:
Reduce the heat to low and gradually stir in the shredded sharp cheddar cheese until fully melted. Add the sour cream and continue stirring until well combined.
Check Seasoning:
Taste the soup and adjust the seasoning, adding more salt and pepper if necessary.
Serve:
Ladle the loaded potato soup into bowls. Top each serving with crumbled bacon, chopped green onions, and additional shredded cheese if desired.
Enjoy:
Serve the loaded potato soup hot and enjoy the rich, comforting flavors.
This loaded potato soup is a hearty and satisfying dish that’s perfect for chilly days. The combination of creamy potatoes, melted cheese, and savory bacon creates a deliciously indulgent experience. Feel free to customize the toppings according to your preferences, and don’t forget to savor each spoonful of this flavorful homemade soup!
