5. Combine Soup and Roux:
– Pour the thickened roux mixture into the pot with the partially blended potatoes. Stir to combine.
6. Add Sour Cream and Cheese:
– Stir in the sour cream, shredded cheddar cheese, and dried thyme until the cheese is melted and the soup is creamy.
7. Season and Simmer:
– Season the soup with salt and pepper to taste. Allow the soup to simmer on low heat for an additional 10-15 minutes to meld the flavors.
8. Serve:
– Ladle the loaded baked potato soup into bowls.
– Garnish each bowl with crumbled bacon, chopped green onions, and any additional toppings you like, such as more shredded cheese or a dollop of sour cream.
Enjoy your delicious Loaded Baked Potato Soup! It’s a hearty and comforting dish that’s perfect for chilly days.
