Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C). Rub potatoes with 2 tablespoons olive oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Bake directly on the oven rack for 60-75 minutes, or until easily pierced with a fork.
- While potatoes are baking, cook bacon until crispy. Reserve the bacon grease.
- Crumble bacon and set aside. In the same pan, sauté onion in 1 tablespoon of reserved bacon grease (or olive oil) until softened, about 5 minutes.
- Add garlic and cook for 1 minute more, until fragrant.
- Once potatoes are cool enough to handle, cut them in half lengthwise. Scoop out the flesh, being careful to leave the skins intact.
- Add the potato flesh to a large pot.
- Pour chicken broth into the pot with the potatoes. Use an immersion blender to blend until smooth. Alternatively, you can use a regular blender, working in batches.
- Stir in the sautéed onion and garlic mixture, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Bring to a simmer over medium heat.
- Reduce heat to low and stir in heavy cream and sour cream. Do not boil after adding the dairy.
- Ladle soup into bowls and garnish with crumbled bacon, shredded cheddar cheese, and chopped chives.
Notes
For a richer flavor, use reserved bacon grease to sauté the onions and garlic. Do not boil the soup after adding the dairy to prevent curdling. Soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop. Add additional broth if needed to thin the soup to your desired consistency. For a vegetarian version, omit the bacon and use vegetable broth. Smoked paprika can be added for a smoky flavor.