1-Start by preparing your potatoes: pierce them multiple times with a fork and microwave for 12 to 15 minutes until they’re tender this step cuts down on cooking time and keeps things simple. Once they’re cool enough to handle, halve them, remove the skins, and cut into chunks for that perfect bite.

2-Next, cook 8 bacon slices in a skillet over medium-high heat until they’re crisp, then drain on a paper towel and crumble when cool don’t forget to reserve up to 1 tablespoon of bacon fat for extra flavor. In a large pot, melt 4 tablespoons of unsalted butter over medium-low heat, add the reserved bacon fat, 2 minced garlic cloves, and 1/4 cup of yellow onion; cook for 2 to 3 minutes until the onion is tender. Now, whisk in 1/3 cup of all-purpose flour and stir for 1 to 2 minutes to thicken things up.

3-Gradually whisk in 2 cups of low-fat milk and 1 cup of half and half until it’s smooth, then slowly add 2 cups of chicken stock and bring it to a light simmer. Stir in 1 teaspoon of kosher salt, 1/2 teaspoon of garlic salt, and 1/2 teaspoon of black pepper, and let it simmer for 5 to 7 minutes until the mixture thickens. For the best results, reserve 1/4 cup each of mild and sharp cheddar cheese and bacon for garnish, then mix the rest into the soup along with 1 cup of sour cream.

4-Finally, remove the soup from heat and gently fold in the potato chunks, breaking them into smaller pieces if you like a smoother texture. Serve it hot, topped with the reserved cheese, bacon, and fresh chives for that classic loaded vibe. If you’re making it vegan, use vegetable stock and plant-based alternatives it’s a forgiving recipe that lets you customize without any fuss.