Ingredients
Equipment
Method
Prep the potatoes
- Chop the baked potato flesh into small pieces and set it aside.
Make the creamy base
- Melt the butter in a large pot over medium heat, then whisk in the flour and cook for 2 minutes.
- Gradually whisk in the milk, cream, and chicken broth until smooth, then cook while stirring until thickened, about 8-10 minutes.
Build the soup
- Fold in the chopped baked potato and mash some into the soup to add thickness.
- Stir in the cheddar and sour cream until smooth, then season with salt, black pepper, and garlic powder.
Serve
- Ladle the soup into bowls and top generously with extra sour cream, extra shredded cheddar, extra bacon, and chives.
Notes
For the smoothest texture, whisk the flour into the melted butter until no dry spots remain before slowly adding the dairy and broth. Store leftovers in an airtight container in the refrigerator for up to 3-4 days; reheat gently on the stove over low heat to avoid grainy cheese. Freezing is not recommended because dairy-based soups can separate after thawing. For a lighter option, swap the whole milk/cream for half-and-half (or a lower-fat milk) and use reduced-fat cheddar and sour cream.