Ingredients
Scale
- 6 large russet potatoes, baked
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 2 cups chicken broth
- 1 cup sour cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 1/2 cups shredded cheddar cheese, plus extra for garnish
- 6 slices bacon, cooked and crumbled
- 1/2 cup chopped green onions (optional)
- 1/2 cup sour cream for topping (optional)
Instructions
- Prepare the Potatoes:
- Preheat your oven to 400°F (200°C).
- Wash the potatoes thoroughly and pierce them several times with a fork.
- Bake the potatoes for 45-60 minutes, or until they are soft when pierced with a knife. Once baked, allow them to cool slightly, then peel and cut them into cubes. Set aside.
- Make the Soup Base:
- In a large pot, melt the butter over medium heat. Stir in the flour and cook for about 2 minutes, stirring constantly, to create a roux.
- Slowly whisk in the milk and chicken broth, ensuring there are no lumps. Continue to cook and stir until the mixture begins to thicken, about 5-7 minutes.
- Add the Potatoes and Seasonings:
- Add the cubed potatoes to the pot. Use a potato masher to slightly mash the potatoes, leaving some chunks for texture.
- Stir in the sour cream, garlic powder, onion powder, salt, and pepper. Cook for another 5 minutes to heat through.
- Add Cheese and Bacon:
- Stir in the shredded cheddar cheese until melted and combined.
- Add half of the crumbled bacon, saving the rest for garnish.
- Serve:
- Ladle the soup into bowls and top with additional shredded cheese, crumbled bacon, chopped green onions, and a dollop of sour cream, if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: soup
