Easy Baked Potato Soup Recipe Loaded Comfort in 1 Hour

Instructions:

1. Preheat oven to 400°F (200°C). Prick potatoes several times with a fork. Bake directly on the rack until easily pierced with a fork (approx. 45–55 minutes). Let cool slightly.
2. While potatoes bake, cook the diced bacon in a large Dutch oven over medium heat until crispy. Remove bacon with a slotted spoon and set aside on paper towels, leaving 2 tablespoons of bacon fat in the pot.
3. Add the butter to the bacon fat. Once melted, add the chopped onion and celery. Sauté gently until soft and translucent (about 5-7 minutes).
4. Sprinkle the flour over the vegetables. Stir constantly for 1 minute to cook out the raw flour taste, forming a roux.
5. Gradually whisk in the chicken broth until smooth. Then, whisk in the milk. Bring the mixture to a gentle simmer, stirring frequently until it begins to lightly thicken.
6. Scoop the soft flesh from the baked potatoes (discard the skins) and add the potato flesh to the simmering soup mixture.
7. Use an immersion blender for a silky-smooth texture, or mash gently with a potato masher for a more rustic, chunky soup. Aim for mostly smooth.
8. Reduce heat to low. Stir in the salt and pepper. Remove the pot from the heat before adding cheese and sour cream to prevent splitting. Stir until fully melted and incorporated.
9. Ladle the Easy Baked Potato Soup into bowls. Garnish generously with reserved crispy bacon, extra shredded cheddar, and fresh chives.