Thick, creamy potato soup topped exactly like a loaded baked potato — bacon, cheddar, sour cream, and chives in every spoonful.
Simmer potatoes in stock until fork-tender, about 15-20 minutes.
Mash roughly right in the pot for a thick, rustic texture.
Stir in cream and cheddar until melted and glossy.
Ladle into bowls and top with bacon, sour cream, and chives.
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