A hearty and creamy potato soup loaded with delicious toppings for a comforting meal.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking for the potatoes.
Wash the potatoes thoroughly and pierce them with a fork.
Piercing prevents the potatoes from bursting during baking.
Place the potatoes on a baking sheet and bake for 60-70 minutes until tender.
Baking the potatoes enhances their natural sweetness.
Let the potatoes cool slightly, then peel and cube them.
Use a towel to handle hot potatoes safely.
In a large saucepan, melt the butter over medium heat.
Use unsalted butter to control the soup's saltiness.
Stir in the flour, salt, and pepper to create a roux.
Cook the roux until it turns light golden for a nutty flavor.
Gradually whisk in the milk, stirring constantly to avoid lumps.
Warm the milk slightly before adding for smoother blending.
Bring the mixture to a gentle boil, then reduce the heat and simmer until thickened.
Stir frequently to prevent the soup from sticking to the pan.
Stir in the sour cream until fully incorporated.
Add sour cream off the heat to prevent curdling.
Add the cubed potatoes and green onions to the soup, mixing well.
Gently fold in the potatoes to keep their shape intact.
Ladle the soup into bowls and top with crispy bacon and shredded cheddar cheese.
Serve immediately for the best texture and flavor.
Enjoy your creamy loaded potato soup!
Pair with crusty bread for a complete meal.
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