Ingredients
Equipment
Method
Bake and prepare the potatoes
- Bake the russet potatoes at 400°F for 1 hour until tender. Cool, then peel and roughly chop or mash, leaving some texture.
Make the roux and simmer the soup base
- Melt the butter in a large Dutch oven over medium heat. Sauté the onion for 4 minutes until softened, then add the garlic and cook for 1 minute until fragrant.
- Whisk in the all-purpose flour and cook for 2 minutes, stirring until it smells slightly toasted. Keep the heat steady so it doesn’t brown too quickly.
- Gradually whisk in the chicken broth until smooth, with no flour lumps. Add the heavy cream and stir to combine.
- Fold in the baked potatoes and bring the mixture to a gentle simmer. Simmer for 15 minutes, mashing some pieces to thicken while keeping a rustic, chunky texture.
Finish with cheese and serve loaded
- Stir in the shredded cheddar and sour cream until melted and smooth. Season with salt, pepper, and garlic powder to taste, stirring until fully combined.
- Ladle the soup into bowls and top with extra cheddar, extra bacon, extra sour cream, and chives. Serve immediately while hot and creamy.
Notes
For the smoothest soup, whisk the broth in gradually and keep the heat at a steady simmer after adding cream. Store leftovers in the refrigerator up to 4 days; reheat gently on the stove, stirring often to prevent sticking, and add a splash of broth if it thickens. Freezing is not recommended because sour cream and dairy can separate after thawing. For a lighter option, swap heavy cream for evaporated skim milk (or half-and-half) and use reduced-fat cheddar while keeping the same roux method for thickness.