This creamy loaded potato soup is a comforting and hearty dish, perfect for any occasion.
Preheat your oven to 350°F (175°C). Place the potatoes directly on the oven rack and bake until they are tender when pierced with a fork, about 1 hour.
Baking the potatoes directly on the rack allows for even cooking and a fluffy interior.
In a medium saucepan, melt the butter over medium heat. Gradually whisk in the flour until the mixture is smooth and golden.
Stir constantly to avoid lumps and ensure a smooth base for the soup.
Slowly add the milk to the roux, whisking continuously. Add the minced garlic and season with salt and pepper to taste. Heat until the mixture thickens slightly.
Adding the milk gradually prevents the roux from clumping and ensures a creamy texture.
Cut the baked potatoes in half and scoop out the flesh into a bowl. Chop half of the potato skins and discard the rest.
Chopping some of the skins adds texture and flavor to the soup.
Add the potato flesh and chopped skins to the soup base. Stir in the sour cream, green onions, and crumbled bacon. Heat until everything is warmed through.
Ensure the soup is heated gently to avoid curdling the sour cream.
Gradually add the shredded cheddar cheese, stirring until melted and smooth. Adjust seasoning if needed.
Adding the cheese in small amounts prevents clumping and ensures a smooth soup.
Serve the soup hot, garnished with additional bacon, green onions, and cheese if desired.
Serving the soup immediately ensures the toppings remain fresh and vibrant.
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