Ingredients
Equipment
Method
Prepare the potatoes
- Chop the baked potato flesh into small pieces, then set it aside for later mashing into the soup.
Make the creamy base
- Melt the butter in a large pot over medium heat and whisk in the flour, cooking for 2 minutes until smooth and lightly cooked.
- Gradually whisk in the whole milk, heavy cream, and chicken broth until smooth, then cook while stirring until thickened, about 8-10 minutes.
Finish and season
- Fold in the chopped baked potato, then mash some of it directly in the pot to thicken the soup.
- 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, shredded cheddar, bacon, and chives.
Notes
For the creamiest texture, keep the heat at medium and stir frequently while thickening so the roux stays smooth. Store leftovers covered in the refrigerator for up to 4 days; rewarm gently over low heat, adding a splash of milk if it thickens too much. Freezing is not recommended because the potatoes and dairy can become grainy after thawing. For a lighter swap, use reduced-fat milk and half-and-half instead of whole milk and heavy cream.