Creamy Loaded Potato Soup

Instructions

Step 1 In a large pot, cook the chopped bacon over medium heat until crispy, then remove and set aside.
/n Step 2 In the same pot, sauté the diced onion in the bacon drippings until softened.
/n Step 3 Add the minced garlic and cook for about 30 seconds until fragrant.
/n Step 4 Stir in butter and let it melt, then add flour and whisk to form a roux.
/n Step 5 Gradually pour in chicken broth, whisking constantly to avoid lumps.
/n Step 6 Add the diced potatoes and bring to a simmer, cooking until potatoes are tender.
/n Step 7 Stir in heavy cream and milk, allowing the soup to thicken.
/n Step 8 Add shredded cheddar cheese, salt, pepper, and paprika, stirring until melted and smooth.
/n Step 9 Return the cooked bacon to the pot and mix well.
/n Step 10 Garnish with green onions and serve warm.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth to adjust consistency. This soup can also be frozen for up to 2 months, though the texture may slightly change upon reheating.