Rich, creamy soup with baked potatoes, cheddar, crispy bacon, and chives for comforting flavor.
# Components:
→ Potatoes & Vegetables
01 - 2.5 lbs russet potatoes, scrubbed
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
→ Dairy
04 - 4 tbsp unsalted butter
05 - 1/4 cup all-purpose flour or certified gluten-free flour
06 - 4 cups whole milk
07 - 1 cup chicken broth or vegetable broth
08 - 1/2 cup sour cream
09 - 1 cup shredded sharp cheddar cheese, plus extra for topping
→ Meats & Toppings
10 - 6 slices bacon
→ Herbs & Seasonings
11 - 2 tbsp chopped fresh chives, plus additional for garnish
12 - 1/2 tsp kosher salt, or to taste
13 - 1/2 tsp freshly ground black pepper
14 - 1/4 tsp smoked paprika (optional)
# Preparation Steps:
01 - Preheat oven to 400°F. Pierce russet potatoes with a fork and set directly on the oven rack. Bake for 45 to 60 minutes until tender. Let cool slightly, peel, and roughly cube or mash as desired.
02 - Meanwhile, in a large soup pot, cook bacon over medium heat until crisp. Transfer bacon to a plate lined with paper towels. Leave 1 tablespoon of bacon fat in the pot.
03 - Add unsalted butter to the pot with reserved bacon fat. Add chopped onion and sauté over medium heat until soft and translucent, about 5 minutes. Stir in minced garlic and cook for 1 minute.
04 - Sprinkle in flour and cook, stirring constantly, for 2 minutes until a pale roux forms.
05 - Slowly whisk in whole milk and broth, combining until smooth. Bring mixture to a gentle simmer.
06 - Add baked potato flesh to the pot. Stir and simmer for 10 minutes. Mash some cubes gently for a creamy consistency as preferred.
07 - Stir in sour cream, shredded cheddar cheese, kosher salt, black pepper, and smoked paprika. Heat until cheese melts and soup thickens.
08 - Adjust seasoning if needed. Ladle hot soup into bowls and garnish each serving with crispy bacon, additional cheddar cheese, and chopped chives.
