1-First Step: Cook the potatoes and bacon Start by baking or microwaving the scrubbed potatoes until tender. You want them soft enough to mash a little but still sturdy enough to hold texture in the soup. While the potatoes cook, place the bacon in a large pot or skillet and cook until crisp. Remove the bacon to a paper towel lined plate, then keep a little of the drippings if you want an extra smoky flavor. Once the potatoes are cool enough to handle, peel them if desired and cut them into bite sized pieces. Some people like a smoother Loaded Baked Potato Soup, while others like a chunky texture. Either way works well here.

2-Second Step: Build the flavor base In a large soup pot, melt the butter over medium heat. Add the minced garlic and yellow onion, then cook for a few minutes until the onion softens and smells sweet. This is the flavor base that makes the soup taste like more than just potatoes and milk. Stir often so the garlic does not brown too quickly. If you are cooking for a lighter meal, you can keep the butter amount the same and simply go lighter on toppings later. That way you still get the full flavor of Loaded Baked Potato Soup without piling on extra richness.

3-Third Step: Make the roux Sprinkle in the flour and stir until everything looks well coated. Let it cook for about one minute. This helps remove the raw flour taste and gives the soup its thick texture. It may look a little pasty at first, but that is exactly what you want. Slowly whisk in the low-fat milk and half and half, a little at a time, so the mixture stays smooth. Then pour in the chicken stock and keep whisking until the soup base looks creamy and even. At this point, add the kosher salt, garlic salt, and black pepper.

4-Fourth Step: Add the potatoes and let the soup simmer Stir in the cooked potatoes and bring the soup to a gentle simmer over medium low heat. Let it cook for about 10 to 15 minutes, stirring now and then so nothing sticks to the bottom. The potatoes will soften more and the soup will thicken as it cooks. If you like a smoother texture, use a potato masher right in the pot to break up some of the potatoes. For a more rustic Loaded Baked Potato Soup, leave most of the chunks whole. That choice is really up to you and your crew at the table.

5-Fifth Step: Melt in the cheese and sour cream Turn the heat down low before adding the mild cheddar and sharp cheddar. Stir until the cheese melts into the soup. Then add the sour cream and mix until the soup turns silky and creamy. Keep the heat gentle so the dairy does not separate. Taste the soup and add more salt or garlic salt if needed. This is also a good time to adjust the pepper. Some nights you may want a little more bite, and that is easy to do.

6-Final Step: Serve with bacon and chives Chop or crumble the cooked bacon and spoon the Loaded Baked Potato Soup into bowls. Top each bowl with bacon and fresh chives for color and a fresh finish. If you want, add more cheddar on top too. Serve it hot and watch it disappear fast.