Ingredients
Equipment
Method
Bake and prep the potatoes
- Bake the russet potatoes at 400F for 1 hour, until tender all the way through. Let them cool, then peel and roughly chop or mash for the soup base.
Build the creamy soup base
- Melt the butter in a large pot and keep the heat at medium. Add the diced onion and sauté for 4 minutes, until softened.
- Add the minced garlic and cook for 1 minute, stirring so it doesn’t brown. The mixture should be fragrant and glossy.
- Whisk in the all-purpose flour and cook for 2 minutes. Stir constantly until the raw flour smell cooks off.
- Gradually whisk in the chicken broth until smooth, then whisk in the heavy cream. Stop when the mixture looks thick, creamy, and lump-free.
Simmer with potatoes and finish
- Fold in the baked potatoes and bring the soup to a gentle simmer. Simmer for 15 minutes, mashing some of the potatoes for texture.
- Stir in the shredded cheddar and sour cream until the cheese melts. Season with salt, pepper, and garlic powder until balanced and savory.
Serve loaded
- Ladle the soup into bowls and top each serving with extra cheddar, extra bacon, extra sour cream, and chives. Serve immediately while hot and thick.
Notes
For the creamiest texture, whisk the flour into the butter until smooth before adding broth, and keep the simmer gentle so the soup doesn’t separate. Store leftovers in an airtight container in the refrigerator up to 4 days; reheat gently, adding a splash of broth or cream if needed. Freezing is not recommended because dairy can break after thawing. If you want a lighter option, use half-and-half instead of heavy cream and reduce the butter slightly.