1. Prepare the Potatoes:
   • Peel and dice the russet potatoes into small cubes. Set aside.
2. Saute the Aromatics:
   • In a large pot, melt the butter over medium heat. Add chopped onions and minced garlic. Cook until the onions are translucent and the garlic is fragrant.
3. Make the Roux:
   • Sprinkle the flour over the sautéed onions and garlic. Stir continuously to create a roux, cooking for about 2-3 minutes until it turns a light golden color.
4. Add Broth and Potatoes:
   • Gradually whisk in the chicken broth to the roux mixture, ensuring there are no lumps. Add the diced potatoes and bring the mixture to a simmer. Cook until the potatoes are tender, about 15-20 minutes.
5. Season the Soup:
   • Stir in the whole milk, heavy cream, dried thyme, dried rosemary, dried oregano, smoked paprika, salt, and pepper. Allow the soup to simmer for an additional 10-15 minutes to let the flavors meld together.
6. Blend or Mash:
   • For a smoother consistency, you can use an immersion blender to puree some of the soup. Alternatively, use a potato masher to mash some of the potatoes, leaving chunks for texture.
7. Add Cheese and Sour Cream:
   • Reduce the heat to low and gradually stir in the shredded sharp cheddar cheese until fully melted. Add the sour cream and continue stirring until well combined.
8. Check Seasoning:
   • Taste the soup and adjust the seasoning, adding more salt and pepper if necessary.
9. Serve:
   • Ladle the loaded potato soup into bowls. Top each serving with crumbled bacon, chopped green onions, and additional shredded cheese if desired.
10. Enjoy:
    • Serve the loaded potato soup hot and enjoy the rich, comforting flavors.

This loaded potato soup is a hearty and satisfying dish that’s perfect for chilly days. The combination of creamy potatoes, melted cheese, and savory bacon creates a deliciously indulgent experience. Feel free to customize the toppings according to your preferences, and don’t forget to savor each spoonful of this flavorful homemade soup!

1. Prepare the Potatoes:
   • Peel and dice the russet potatoes into small cubes. Set aside.
2. Saute the Aromatics:
   • In a large pot, melt the butter over medium heat. Add chopped onions and minced garlic. Cook until the onions are translucent and the garlic is fragrant.
3. Make the Roux:
   • Sprinkle the flour over the sautéed onions and garlic. Stir continuously to create a roux, cooking for about 2-3 minutes until it turns a light golden color.
4. Add Broth and Potatoes:
   • Gradually whisk in the chicken broth to the roux mixture, ensuring there are no lumps. Add the diced potatoes and bring the mixture to a simmer. Cook until the potatoes are tender, about 15-20 minutes.
5. Season the Soup:
   • Stir in the whole milk, heavy cream, dried thyme, dried rosemary, dried oregano, smoked paprika, salt, and pepper. Allow the soup to simmer for an additional 10-15 minutes to let the flavors meld together.
6. Blend or Mash:
   • For a smoother consistency, you can use an immersion blender to puree some of the soup. Alternatively, use a potato masher to mash some of the potatoes, leaving chunks for texture.
7. Add Cheese and Sour Cream:
   • Reduce the heat to low and gradually stir in the shredded sharp cheddar cheese until fully melted. Add the sour cream and continue stirring until well combined.
8. Check Seasoning:
   • Taste the soup and adjust the seasoning, adding more salt and pepper if necessary.
9. Serve:
   • Ladle the loaded potato soup into bowls. Top each serving with crumbled bacon, chopped green onions, and additional shredded cheese if desired.
10. Enjoy:
    • Serve the loaded potato soup hot and enjoy the rich, comforting flavors.

This loaded potato soup is a hearty and satisfying dish that’s perfect for chilly days. The combination of creamy potatoes, melted cheese, and savory bacon creates a deliciously indulgent experience. Feel free to customize the toppings according to your preferences, and don’t forget to savor each spoonful of this flavorful homemade soup!