A dense, comforting emulsion relying on the starch of baked Russet potatoes suspended in a roux-thickened dairy base, engineered to deliver the exact flavor profile of a fully loaded steakhouse baked potato.
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the potatoes. Pierce the potatoes with a fork, wrap tightly in foil, and at 400°F (200°C) for 1 hour until completely soft. Let cool slightly, peel, and roughly chop the flesh.
Render the bacon. In a large Dutch oven, cook the bacon pieces over medium heat until crisp. Remove with a slotted spoon to a paper towel. Drain all but 1 tablespoon of the bacon fat.
Build the roux. Add the butter to the pot and melt it over medium heat. Add the diced onion and cook until soft and translucent (about 5 minutes ). Sprinkle the flour over the onions and stir constantly for 2 minutes to cook out the raw flour taste.
Create the base. Slowly whisk in the warmed milk, heavy cream, and chicken broth, ensuring no lumps form. Bring the mixture to a gentle and let it thicken slightly (about 5 minutes ).
Incorporate the potatoes. Stir the , chopped potatoes into the soup. Use a potato masher to roughly mash some of the potatoes directly in the pot, leaving a mixture of smooth base and large chunks.
The Melt. Reduce the heat to the lowest setting. Gradually whisk in 1 cup of the cheddar cheese until melted and smooth. Stir in the sour cream, salt, and pepper. Do not let the soup after adding the cheese or sour cream, or it will curdle.
Serve immediately, ladled into warm bowls. Top each serving with the remaining cheddar cheese, crispy bacon bits, and chopped chives.
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