Ingredients:

For the Soup:

• 6 slices bacon, chopped
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 4 large russet and diced into small cubes
• 4 cups chicken broth
• 1 cup whole milk
• 1/2 cup heavy cream
• I cup shredded cheddar cheese
• 1/2 cup sour cream
• 2 tablespoons unsalted butter
• 1 dried thyme
• 1/2 teaspoon paprika
• Salt and black pepper to taste

Toppings:

• Additional shredded cheddar cheese
• Sliced green onions or chives
• Crispy bacon bits
• Sliced jalapenö (optional for a spicy kick)
• Chopped fresh parsley (for garnish)

Instructions:

1. In a large pot or Dutch oven, cook the chopped bacon over medium-high heat until it is crispy. Remove the bacon with a slotted spoon and place it on a towel-lined plate to drain.Leave about 2 tablespoons of bacon fat in the pot.
2. Add the chopped onion to the pot with the bacon fat and cook over medium heat until it becomes translucent, about 3-4 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
3. Stir in the diced potatoes, dried thyme, and paprika. Cook for 2-3 minutes, allowing the potatoes to slightly brown.
4. Pour in the chicken broth, bring the mixture to a boil, then reduce the heat to low and simmer for about 15-20 minutes, or until the are tender when pierced with a fork.
5. Use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, you can transfer a portion of the soup to a blender, blend until smooth, and return it to the pot.
6. Stir in the whole milk, heavy cream, shredded cheddar sour cream, and unsalted butter. Stir until the cheese is melted, and the soup is creamy. Season with salt and black pepper to taste.
7. Ladle the loaded potato soup into bowls.
8. Top each serving. with shredded cheddar cheese, crispy bacon bits, sliced green onions or chives, and sliced If you want some heat.
9. Garnish with fresh parsley for a pop of color and freshness. Serve your hearty loaded potato soup hot, and enjoy!