📖 Instructions

1. Prep the potatoes: Wash and dice 2 pounds of Russet potatoes into 1/2-inch cubes. No need to peel them, unless you really want to. I like the texture the skins add. Just make sure you wash them well! Dice one medium yellow onion as well.
2. Sauté the aromatics: In a large pot or Dutch oven, melt 4 tablespoons of butter (or use bacon grease for extra flavor—trust me on this one!). Add the diced onion and cook until softened, about 5 minutes. Then, add 2 cloves of minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
3. Cook the potatoes: Add the diced potatoes to the pot. Pour in 4 cups of chicken broth (or vegetable broth, if you prefer) and 2 cups of milk. Season with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and a pinch of paprika. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.
4. Blend for creaminess: This is where the magic happens! Use an immersion blender to partially blend the soup. You want some chunks of potato remaining for texture, but most of the soup should be smooth and creamy. If you don't have an immersion blender, you can carefully transfer about 2 cups of the soup to a regular blender and blend until smooth. Then, return it to the pot. Be very cautious when blending hot liquids!
5. Add the secret ingredient: Stir in 4 ounces of cream cheese (cut into cubes) until melted and the soup is extra creamy. This is my secret weapon! It adds a richness and tang that takes the soup to another level. You could use sour cream, but I think the cream cheese is better.
6. Load it up!: Ladle the soup into bowls and top with your favorite baked potato toppings. I recommend crispy bacon bits, shredded cheddar cheese, a dollop of sour cream or Greek yogurt, sliced green onions or chives, and a sprinkle of paprika. Feel free to get creative with your toppings! A little hot sauce would also be amazing.
7. Serve and enjoy: Serve immediately and enjoy your cozy bowl of loaded baked potato soup! This soup is even better the next day, so don't be afraid to make a big batch. I usually serve it with some crusty bread for dipping.