Creamy and Loaded Cheesy Potato Bacon Soup

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### Instructions

1. **Cook the bacon**
In a large pot or Dutch oven, cook chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside. Leave about 2 tablespoons of bacon fat in the pot.

2. **Sauté the aromatics**
Add butter to the pot with the bacon fat. Sauté the diced onion until soft and translucent, then stir in the garlic and cook for another 30 seconds.

3. **Make a roux**
Sprinkle flour over the onion mixture and whisk constantly for about 1–2 minutes to form a roux. This will help thicken the soup later.

4. **Add the liquids**
Slowly whisk in the chicken broth, milk, and cream. Stir well to eliminate lumps. Bring to a gentle boil.

5. **Cook the potatoes**
Add diced potatoes, salt, pepper, and paprika. Reduce heat and simmer for about 15–20 minutes, or until potatoes are tender and easily pierced with a fork.

6. **Add cheese and bacon**
Stir in shredded cheddar cheese until melted and smooth. Then fold in most of the cooked bacon, saving a bit for topping.

7. **Serve hot**
Ladle the soup into bowls and top with green onions, extra cheese, bacon bits, and a dollop of sour cream for the full “loaded” experience.

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### Tips & Variations

– **Want it extra creamy?** Use an immersion blender to puree part of the soup before adding the cheese.
– **Add some heat** with a dash of cayenne or a few chopped jalapeños.
– **Go vegetarian** by skipping the bacon and using veggie broth. Add sautéed mushrooms or roasted corn for a hearty twist.

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### The Final Scoop

This **Creamy and Loaded Cheesy Potato Bacon Soup** is the ultimate definition of comfort food. It’s indulgent, flavorful, and the kind of recipe you’ll crave again and again. Whether you’re curled up on the couch or feeding a hungry crew, this soup brings everyone together with its cheesy, bacon-packed charm.

One bite and you’ll understand why this dish is a favorite — simple, satisfying, and seriously delicious.

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