Loaded Potato Soup

Instructions

1. Cook the bacon
   In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until crispy, about 5-6 minutes. Remove bacon with a slotted spoon and set aside on paper towels, leaving the bacon fat in the pot.
2. Sauté the aromatics
   Add the diced onion to the bacon fat and cook until softened and translucent, about 4-5 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant. Sprinkle the flour over the onion mixture and stir constantly for 1-2 minutes to cook out the raw flour taste.
3. Simmer the potatoes
   Gradually whisk in the chicken broth, making sure there are no lumps. Add the diced potatoes, dried thyme, half of the white parts of green onions, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a boil, then reduce heat to maintain a gentle simmer. Cover and cook until the potatoes are very tender, about 15-20 minutes.
4. Create the creamy base
   When potatoes are tender, use a potato masher to partially mash some of the potatoes right in the pot, leaving plenty of chunks for texture. For a smoother soup, transfer about 2 cups of the soup to a blender, blend until smooth, and return to the pot.
5. Add dairy components
   Reduce heat to low and stir in the heavy cream. Add the shredded cheddar cheese gradually, stirring until completely melted. Stir in the sour cream until well combined. If desired, add the cayenne pepper for a slight kick. Taste and adjust seasoning with additional salt and pepper as needed.
6. Garnish and serve
   Ladle the hot soup into bowls. Top each serving with the reserved crispy bacon, remaining green onions, additional shredded cheddar cheese, and a dollop of sour cream. Serve immediately with crusty bread or crackers on the side.