Ingredients
Equipment
Method
Make the roux base
- Melt the butter in a large pot over medium heat until it looks melted and foamy. Whisk in the flour and cook for 2 minutes, stirring constantly, until smooth and lightly cooked.
- Gradually whisk in the whole milk and chicken broth to combine without lumps. Simmer the mixture until thickened, about 10 minutes, stirring constantly so it stays silky.
Build the potato soup
- Fold in the diced baked potato flesh and stir until the pieces are evenly distributed. Mash some of the potato against the pot to thicken the soup, then stir again.
- Stir in the shredded cheddar and sour cream until fully smooth and melted. Season with salt, pepper, and garlic powder, mixing until the flavors are uniform.
Finish and serve
- Fold in half of the crumbled bacon and stir through. Taste and adjust seasoning as needed, then keep warm over low heat.
- Ladle into bowls and top with sour cream, extra cheddar, the remaining bacon, and chives. Serve immediately while hot and creamy.
Notes
Pro tip: fully simmer the milk mixture until it clearly thickens before adding potatoes and cheese—this is what gives the soup its steakhouse-style body. Store leftovers covered in the refrigerator for up to 4 days; reheat gently on the stove, adding a splash of milk if it thickens too much. Freezing isn’t recommended because dairy can break when thawed. For a lighter option, use low-fat milk and reduced-fat cheddar and sour cream (the texture stays creamy, just slightly less rich).