This hearty soup takes your classic loaded baked potato to the next level! Creamy, cheesy, and loaded with bacon, it’s the ultimate comfort food with a fun twist that will have everyone coming back for seconds.
Ingredients:

4 large russet potatoes, peeled and diced
1 small onion, chopped
3 cloves garlic, minced
4 cups chicken broth
1 cup milk
1/2 cup heavy cream
2 cups shredded cheddar cheese
1/2 cup sour cream
1/2 lb cooked bacon, crumbled
1 tsp paprika
1/2 tsp garlic powder
Salt and pepper to taste
1/4 cup green onions, chopped (for garnish)
1/4 cup crumbled blue cheese (the twist!)

Directions:

In a large pot, combine the diced potatoes, onion, garlic, and chicken broth. Bring to a boil and cook until the potatoes are tender (about 15-20 minutes).
Use a potato masher or immersion blender to mash the potatoes a little, leaving some chunks for texture.
Stir in the milk, heavy cream, paprika, garlic powder, salt, and pepper. Let it simmer on low for 5-10 minutes.
Add the shredded cheddar cheese, sour cream, and crumbled bacon. Stir until the cheese is melted and the soup is creamy.
For the twist: sprinkle in some crumbled blue cheese for a bold, tangy flavor that takes the soup to new heights.
Ladle into bowls and garnish with chopped green onions and extra crumbled bacon, if desired. Serve hot and enjoy