Loaded Baked Potato Soup

Cook the bacon in a large pot over medium heat until crispy; reserve the rendered bacon fat and set the cooked bacon aside on a paper towel to drain.

Dice the onion and jalapeño, then sauté them in the reserved bacon fat until softened, about 3–4 minutes. Add the minced garlic and sauté for another 30 seconds until fragrant.

Add the diced potatoes to the pot, sprinkle any optional spices you like (such as smoked paprika or black pepper), and pour in the chicken broth.

Bring the mixture to a boil, then reduce the heat and simmer for 15–20 minutes, or until the potatoes are fork‑tender.

Using a potato masher or the back of a spoon, mash a portion of the potatoes directly in the pot to thicken the soup, leaving some chunks for texture.

Stir in the milk, shredded cheddar cheese, and a generous spoonful of sour cream; continue stirring until the cheese melts and the soup is smooth and creamy.

Serve the soup hot, topping each bowl with crumbled crispy bacon, extra shredded cheddar cheese, a dollop of sour cream, and chopped green onions.