Creamy soup with baked potatoes, cheddar, bacon, and chives for a cozy, flavor-packed meal.
# What you'll need:
→ Main ingredients
01 - 4 large russet potatoes, scrubbed
02 - 1 medium yellow onion, finely diced
03 - 3 tablespoons unsalted butter
04 - 3 cups chicken broth
05 - 2 cups whole milk
06 - 1/2 cup sour cream
07 - 1 1/2 cups shredded sharp cheddar cheese
08 - 6 slices bacon
09 - 2 tablespoons all-purpose flour
10 - 2 tablespoons chopped fresh chives
11 - Salt and freshly ground black pepper, to taste
→ Optional garnishes
12 - Additional shredded cheddar cheese
13 - Extra bacon, crumbled
14 - Sliced scallions
# Method:
01 - Preheat oven to 400°F (204°C). Pierce potatoes with a fork, place on a baking sheet, and bake until tender, about 60 minutes.
02 - In a large dutch oven over medium heat, fry bacon until crisp. Transfer bacon to a paper towel-lined plate and reserve. Pour off excess fat, leaving 1 tablespoon in the pot.
03 - Add diced onion to the pot with reserved bacon fat and sauté until soft, about 5 minutes.
04 - Add butter to the onions and melt. Sprinkle flour over the onion mixture and stir constantly for 2 minutes to form a roux.
05 - Gradually whisk in chicken broth and milk, scraping up any browned bits. Bring to a gentle simmer.
06 - Once potatoes are cool enough to handle, peel off skins and cube flesh. Add diced potatoes to the soup base and simmer for 10 minutes, stirring occasionally.
07 - Use a potato masher to partially puree the soup, leaving chunks for texture. Season generously with salt and black pepper.
08 - Reduce heat to low. Stir in sour cream and shredded cheddar cheese until melted and smooth. Crumble bacon and fold in half along with chopped chives.
09 - Ladle soup into bowls. Garnish with remaining bacon, more cheddar, chives, and scallions as desired.
