Instructions

1. 1

   Preheat oven to 400°F (200°C). Prick each potato several times with fork. Rub lightly with olive oil and salt.

2. 2

   Bake potatoes for 45-60 minutes until very tender when squeezed. Let cool enough to handle.

3. 3

   Cut potatoes in half and scoop out flesh into bowl, leaving thin layer inside skin. Mash potato flesh lightly with fork and set aside.

4. 4

   Cook bacon slices in large Dutch oven over medium heat until crispy. Remove bacon with slotted spoon, drain on paper towels, and reserve 2 tablespoons bacon fat in pot. Crumble cooled bacon for toppings.

5. 5

   Add butter to reserved bacon fat in pot over medium heat. Once melted, add diced onion and cook until softened and translucent, about 5-7 minutes.

6. 6

   Add minced garlic and cook for another minute until fragrant.

7. 7

   Sprinkle flour over cooked onions and garlic. Stir constantly for 1-2 minutes to cook out raw flour taste.

8. 8

   Gradually whisk in chicken broth, making sure there are no lumps. Continue whisking until smooth and slightly thickened. Bring to gentle simmer.

9. 9

   Reduce heat to low. Slowly stir in milk and heavy cream. Add mashed potatoes to pot.

10. 10

    Use potato masher or sturdy whisk to break up large potato chunks to desired consistency.

11. 11

    Let soup simmer gently for 10-15 minutes, stirring occasionally. Season generously with salt and pepper to taste.

12. 12

    Remove pot from heat. Stir in shredded cheddar cheese until completely melted and smooth.

13. 13

    Whisk in sour cream until incorporated.

14. 14

    Ladle hot soup into bowls. Top with crispy bacon bits, extra shredded cheddar cheese, and fresh chives or sliced green onions.

15. 15

    Enjoy immediately while hot.