Ingredients
Equipment
Method
Prep the potatoes
- Chop the baked potato flesh into small pieces, then set 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, stirring until the mixture looks slightly smooth and lightly thickened.
- Gradually whisk in the milk, cream, and chicken broth until smooth, then cook and stir until thickened for 8-10 minutes, so the soup coats the back of a spoon.
Assemble the soup
- Fold in the chopped baked potato and mash some pieces into the soup to thicken.
- Stir in the shredded 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 cheddar, extra bacon, and chives.
Notes
For the silkiest texture, keep whisking as you add the dairy and broth so no lumps form, and cook only until the soup visibly thickens. Store leftovers in the refrigerator in a sealed container for up to 3 days; reheat gently over medium-low with an occasional stir, adding a splash of milk or broth if it tightens. Freezing is not recommended because the dairy can separate when thawed and reheated. If you want a lighter option, use reduced-fat cheese and light sour cream (texture may be slightly less rich).