Ingredients
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4 large Russet potatoes, scrubbed and baked
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1 tablespoon butter
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1 small yellow onion, diced
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2 cloves garlic, minced
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3 tablespoons all-purpose flour
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3 cups chicken broth
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2 cups whole milk
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1 cup heavy cream
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1½ cups shredded sharp cheddar cheese
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½ cup sour cream
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4 strips turkey bacon, cooked and crumbled
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Salt and black pepper, to taste
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Green onions or chives, sliced, for garnish
Instructions
Step 1: Bake the Potatoes
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Preheat oven to 400°F.
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Scrub and pierce potatoes with a fork.
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Bake directly on the rack for 45–60 minutes or until soft.
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Let cool slightly, then peel and roughly chop or mash.
Step 2: Start the Base
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In a large soup pot, melt butter over medium heat.
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Sauté diced onions until soft (5 minutes).
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Add garlic; cook for another minute.
Step 3: Thicken the Soup
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Sprinkle in flour, stir well to form a roux.
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Cook for 1–2 minutes, stirring constantly.
Step 4: Add Liquids
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Slowly pour in chicken broth, whisking to prevent lumps.
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Add milk and cream; bring to a gentle simmer.
Step 5: Add Potatoes
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Stir in chopped baked potatoes.
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Simmer for 10–15 minutes, stirring occasionally.
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Use a potato masher or immersion blender for desired texture (chunky or smooth).
Step 6: Load It Up
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Add cheese, stir until melted.
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Stir in sour cream and season with salt and pepper.
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Add half the turkey bacon and stir to combine.
Step 7: Serve & Garnish
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Ladle into bowls.
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Top with extra cheese, turkey bacon, green onions, and a dollop of sour cream.