1-First, pierce the potatoes multiple times with a fork and microwave them for 12 to 15 minutes until tender. Once they’re cool enough to handle, halve them, remove the skins, and cut into chunks for that perfect potato base.

2-Next, cook the 8 bacon slices in a skillet until crisp, then crumble them and set aside up to 1 tablespoon of the bacon fat. In a large pot, melt the 4 tablespoons of unsalted butter over medium-low heat, add the reserved bacon fat, the 2 minced garlic cloves, and the 1/4 cup chopped yellow onion, and cook for 2 to 3 minutes until the onion softens.

3-Building the Soup Base: Now, whisk in the 1/3 cup flour and cook for 1 to 2 minutes to create a roux. Slowly whisk in the 2 cups low-fat milk, 1 cup half-and-half, and 2 cups chicken stock, then bring it to a light simmer. Add the 1 teaspoon kosher salt, 1/2 teaspoon garlic salt, and 1/2 teaspoon pepper, and let it cook until slightly thickened, about 5 to 7 minutes.

4. Stir in the 1 cup mild cheddar cheese, 1 cup sharp cheddar cheese, the crumbled bacon, and 1 cup sour cream until everything melts together nicely. Finally, fold in the potato chunks and heat through. For more ideas on soup variations, check out our make-ahead mashed potato casserole for complementary side dishes that pair wonderfully with this soup.

5-Final Touches and Serving: Serve hot, garnished with extra cheese, bacon, and fresh chives for that loaded feel. If you’re adapting for dietary needs, like using almond milk, just swap it in during the milk addition step it’s that simple! This step-by-step guide makes it accessible for everyone, from students to baking enthusiasts.