Add the bacon to a large heavy-bottomed pot or Dutch oven.
Cook over medium heat until crisp.
Transfer the bacon to a plate and set aside.
Remove excess grease, leaving about 3 tablespoons in the pot.
Step 2 β Cook the Vegetables
Add the butter.
Once melted, add the onion, celery, broccoli, and garlic.
Cook for about 4β5 minutes, stirring occasionally, until the vegetables begin to soften.
Step 3 β Add the Flour
Sprinkle the flour over the vegetables.
Stir continuously for about 1 minute.
The mixture will become thick and lightly pasty.
Step 4 β Add the Broth
Slowly pour in the chicken broth while stirring.
Make sure to scrape the bottom of the pot so any flavorful browned bits are incorporated.
Step 5 β Add the Dairy
Pour in the milk and heavy cream.
Stir until smooth.
Step 6 β Add Potatoes and Seasonings
Add the quartered potatoes, salt, black pepper, garlic powder, onion powder, paprika, and chopped parsley.
Stir well.
Step 7 β Simmer
Bring the soup just to a gentle boil.
Immediately reduce the heat and simmer for 15β20 minutes, or until the potatoes are very tender.
Stir occasionally so nothing catches on the bottom.
The Secret to a Thick, Creamy Loaded Potato Soup
Once the potatoes are fully tender, mash some of them directly in the pot.
You can use a potato masher or the back of a wooden spoon.
Mash approximately one-quarter to one-third of the potatoes, leaving the rest in chunks.
The mashed potato releases starch naturally and thickens the broth without needing more flour or cream.
Finish the Soup
Step 8 β Add the Boursin
Reduce the heat to low.
Add the Boursin cheese and stir until completely melted.
Step 9 β Add the Cheddar
Add the shredded cheddar gradually.
Stir between additions until smooth and creamy.
Step 10 β Add Bacon and Chives
Crumble the cooked bacon.
Stir most of it into the soup along with the chopped chives.
Reserve a little bacon and chive for topping if desired.
Step 11 β Serve
Ladle the soup into bowls.
Top with extra cheddar, bacon, parsley, chives, or black pepper.
Serve hot.