Ingredients:

  • 6 medium russet potatoes, scrubbed (about 2.5 lbs / 1.1 kg)
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon kosher salt (5 g)
  • ½ teaspoon black pepper (2.5 g)
  • 4 tablespoons unsalted butter (56 g)
  • 1 medium yellow onion, finely chopped (about 1 cup / 150 g)
  • 2 cloves garlic, minced (about 1 teaspoon / 3 g)
  • 4 cups chicken broth (950 ml)
  • 1 cup heavy cream (240 ml)
  • 1 cup whole milk (240 ml)
  • ½ teaspoon kosher salt, or to taste (2.5g)
  • ¼ teaspoon black pepper, or to taste (1.25 g)
  • 1 cup shredded cheddar cheese (about 4 oz / 113 g)
  • 6 slices bacon, cooked and crumbled
  • ½ cup sour cream (about 4 oz / 113 g)
  • 2 tablespoons chopped fresh chives or green onions

Instructions:

  1. Preheat oven to 400°F (200°C). Toss potatoes with olive oil, salt, and pepper. Bake for 45-60 minutes, or until easily pierced with a fork.
  2. While the potatoes are baking, melt butter in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more, until fragrant.
  3. Once the potatoes are cool enough to handle, roughly chop them (leaving the skins on, for extra flavour and nutrients!). Add the chopped potatoes and chicken broth to the pot.
  4. Bring the mixture to a simmer and cook for 10 minutes, allowing the flavors to meld. Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup to a regular blender in batches and blend until smooth.
  5. Stir in the heavy cream and milk. Season with salt and pepper to taste. Heat gently, being careful not to boil.
  6. Ladle the soup into bowls and top with shredded cheddar cheese, crumbled bacon, sour cream, and chopped chives or green onions.