Loaded Baked Potato Soup

Ingredients

• 4 large russet potatoes, scrubbed
• 6 strips thick-cut bacon, chopped
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 4 cups chicken broth
• 1 cup whole milk
• 1 cup heavy cream
• 1½ cups sharp cheddar cheese, shredded
• ½ teaspoon smoked paprika
• ¼ teaspoon black pepper
• ½ teaspoon kosher salt, plus more to taste
• ½ cup sour cream, plus more for topping
• 2 tablespoons fresh chives, thinly sliced

Steps

1. 1

   1. Pierce the potatoes all over with a fork, rub with a little oil, and bake at 400°F (200°C) for 50–60 minutes until completely tender. Let cool slightly, then scoop out the flesh and discard the skins.

2. 2

   2. In a large heavy pot over medium heat, cook the bacon until crispy, then transfer to a paper-towel-lined plate. Pour off all but about one tablespoon of the drippings.

3. 3

   3. Add the butter to the pot, then sauté the onion until soft and translucent, about 5 minutes. Stir in the garlic and cook 1 minute more, then sprinkle in the flour and stir constantly for 2 minutes to form a roux.

4. 4

   4. Pour in the broth gradually, whisking to prevent lumps, then add the milk and cream. Stir in the baked potato flesh, smoked paprika, salt, and pepper, breaking the potato into chunks with a spoon.

5. 5

   5. Simmer over medium-low heat for 15 minutes, stirring occasionally. Use a potato masher or immersion blender to partially blend the soup, leaving plenty of texture.

6. 6

   6. Stir in the sour cream and most of the cheddar until melted and smooth. Ladle into bowls and top with the remaining cheddar, crispy bacon, a dollop of sour cream, and fresh chives.