Ingredients
For the Baked Potatoes
- 4 large russet potatoes
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
For the Soup
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 3 garlic cloves, minced
- ¼ cup all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon smoked paprika
- 2 cups freshly shredded sharp cheddar cheese
- ½ cup sour cream
For the Toppings
- 8 slices bacon, cooked and crumbled
- Extra shredded cheddar cheese
- Chopped green onions
- Sour cream
- Fresh cracked black pepper
Instructions
- Preheat the oven to 400°F (200°C). Rub the potatoes with olive oil, sprinkle with salt, and bake for 50–60 minutes until tender.
- Let the potatoes cool slightly, peel most of the skin if desired, and cut them into bite-sized chunks.
- Cook the bacon until crispy. Transfer to paper towels, crumble, and set aside.
- In a large Dutch oven, melt the butter over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for 30 seconds.
- Sprinkle in the flour and cook for 2 minutes while stirring constantly.
- Slowly whisk in the chicken broth until smooth, then add the milk and heavy cream.
- Season with salt, black pepper, garlic powder, onion powder, and smoked paprika. Bring to a gentle simmer.
- Stir in the baked potato chunks and simmer for 15 minutes. Mash a portion of the potatoes with a potato masher to naturally thicken the soup.
- Reduce the heat to low and gradually stir in the shredded cheddar cheese until fully melted.
- Mix in the sour cream and half of the crumbled bacon.
- Taste and adjust the seasoning if needed.
- Ladle into bowls and garnish with the remaining bacon, extra cheddar cheese, green onions, sour cream, and black pepper before serving.
Notes
- Bake the potatoes instead of boiling them for the best flavor.
- Freshly shredded cheddar melts much smoother than packaged shredded cheese.
- Keep the soup at a gentle simmer after adding dairy to prevent curdling.
- Mash only part of the potatoes for a thick, creamy texture with hearty chunks.
- If the soup becomes too thick, stir in a little warm milk or chicken broth while reheating.
- Leftovers taste even better the next day as the flavors continue to develop.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free