Loaded Baked Potato Soup

Chop the bacon into small pieces.

In a large pot over medium heat, cook the bacon until nice and crispy.

Using a slotted spoon, remove the crispy bacon and set it aside on a paper towel-lined plate. Reserve some for garnish.

Pour out most of the bacon grease, leaving about 3-4 tablespoons in the pot.

Add the diced onion and minced garlic to the pot and cook until the onions are translucent.

Add the butter and allow it to melt completely.

Whisk in the flour to create a roux, and cook for about a minute.

Slowly whisk in the milk, a little at a time, until smooth. Then whisk in the heavy cream, sour cream, and chicken broth.

Bring the soup to a simmer.

Stir in the cooked and chopped potatoes.

Season to taste with chicken bouillon powder, paprika, salt, and pepper.

Stir in the shredded cheddar cheese until it's fully melted and incorporated.

Add most of the crispy bacon back into the soup, stirring to combine.

Ladle the soup into bowls and garnish with the reserved crispy bacon, extra shredded cheese, chopped chives, and a dollop of sour cream.