Ingredients:
- 6 large potatoes, peeled and diced
- 4 cups chicken broth
- 1/2 cup unsalted butter
- 4 cloves garlic, minced
- 1/2 cup all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Crumbled bacon, chopped green onions, extra shredded cheese, and sour cream for garnish
Instructions:
1. Prepare Potatoes:
- In a large pot, combine the diced potatoes and chicken broth.
- Bring to a boil, then reduce the heat to medium-low and simmer for about 15-20 minutes, or until the potatoes are tender.
2. Mash Potatoes:
- Use a potato masher or immersion blender to partially blend the cooked potatoes in the pot, leaving some chunks for texture.
3. Make Roux:
- In a separate saucepan, melt the butter over medium heat.
- Add the minced garlic and cook for about 1 minute until fragrant.
- Stir in the flour and cook for another 1-2 minutes, or until the mixture turns a light golden brown.
4. Thicken Soup:
- Gradually whisk in the milk and heavy cream to the roux mixture, stirring constantly until it thickens.
5. Combine Soup and Roux:
- Pour the thickened roux mixture into the pot with the partially blended potatoes. Stir to combine.
6. Add Sour Cream and Cheese:
- Stir in the sour cream, shredded cheddar cheese, and dried thyme until the cheese is melted and the soup is creamy.
7. Season and Simmer:
- Season the soup with salt and pepper to taste.
- Allow the soup to simmer on low heat for an additional 10-15 minutes to meld the flavors.
8. Serve:
- Ladle the loaded baked potato soup into bowls.
- Garnish each bowl with crumbled bacon, chopped green onions, and any additional toppings you desire, such as extra shredded cheese or a dollop of sour cream.
9. Enjoy:
- Get ready to indulge in the delicious Ultimate Creamy Potato Bliss! This hearty and comforting dish is perfect for cold days.