Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C). Place potatoes on a baking sheet and bake for 45-60 minutes, or until easily pierced with a fork. Let cool slightly, then scoop out the flesh, reserving the skins for another use (or discard).
- While the potatoes are baking, cook bacon in a large pot or Dutch oven over medium heat until crispy. Remove bacon with a slotted spoon and set aside, reserving the bacon fat in the pot.
- Add butter to the pot with the bacon fat. Once melted, add onion and cook until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
- Sprinkle flour over the onion mixture and cook, stirring constantly, for 1-2 minutes to create a roux. This will help thicken the soup.
- Gradually whisk in chicken broth, making sure to scrape up any browned bits from the bottom of the pot. Bring to a simmer.
- Add the scooped-out potato flesh to the pot. Use an immersion blender to partially blend the soup until slightly smooth, but still chunky. Alternatively, you can leave the soup completely chunky or transfer it to a regular blender in batches (be careful when blending hot liquids!).
- Stir in milk and heavy cream. Heat gently, but do not boil.
- Remove the pot from the heat and stir in cheddar cheese until melted and smooth.
- Season with salt and pepper to taste. Ladle soup into bowls and garnish with cooked bacon, sour cream, green onions, and extra cheddar cheese. A dash of hot sauce is also a welcome addition.
Notes
For a richer flavor, use smoked bacon. You can also add other toppings like chives, crumbled blue cheese, or a swirl of pesto. Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. Be careful not to boil the soup, as this can cause the dairy to curdle. For a spicier soup, add a pinch of cayenne pepper or a dash of your favorite hot sauce to the soup while it's simmering.