Preheat your oven to 400°F (200°C). Wash the russet potatoes, prick them with a fork, and bake for about 1 hour until tender.
Allow the potatoes to cool slightly, then peel off the skin and cut them into small cubes. Set aside.
Step 2: Cook the Bacon
In a large pot or Dutch oven, cook the diced bacon over medium heat until it’s crispy and golden.
Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the bacon grease in the pot.
Step 3: Sauté the Aromatics
Add the chopped onion to the pot with the bacon grease and sauté for 4–5 minutes until soft and translucent.
Stir in the minced garlic and cook for another 1–2 minutes until fragrant.
Step 4: Make the Roux
Sprinkle flour over the onion and garlic mixture, stirring to coat the ingredients.
Cook for 1–2 minutes to eliminate the raw flour taste.
Slowly whisk in the chicken broth, ensuring no lumps form.
Step 5: Build the Soup Base
Add the milk and heavy cream, stirring to combine.
Bring the mixture to a gentle simmer over medium heat, being careful not to boil it.
Step 6: Add the Potatoes
Stir in the cubed baked potatoes, breaking up some of the pieces with a spoon to help thicken the soup.
Let the soup simmer for 15–20 minutes, stirring occasionally.
Step 7: Add Cheese and Sour Cream
Gradually stir in the shredded cheddar cheese, allowing it to melt completely into the soup.
Stir in the sour cream and season with salt and black pepper to taste.
Step 8: Serve and Garnish
Ladle the soup into bowls and top with crispy bacon, extra cheese, sliced green onions, and other toppings of your choice.
Serving Suggestions
Pair this soup with warm, crusty bread or a side salad for a complete meal.
Serve it in a bread bowl for an indulgent twist.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of milk or broth if the soup thickens too much.
