Ingredients:

  • 6 medium russet potatoes (about 3 pounds / 1.36 kg), scrubbed and diced (peeled or unpeeled, your choice!)
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon salt (5 ml)
  • ½ teaspoon black pepper (2.5 ml)
  • 4 slices bacon (about 4 oz / 113 g), diced
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 4 cups chicken broth (950 ml) (low sodium preferred)
  • 1 cup heavy cream (240 ml)
  • 4 ounces cream cheese (113 g), softened
  • ½ cup shredded cheddar cheese (50 g), plus more for topping
  • ¼ cup chopped fresh chives, plus more for topping
  • Salt and pepper to taste

Instructions:

  1. Toss diced potatoes with olive oil, salt, and pepper. Roast on a baking sheet until tender and lightly browned.
  2. Fry diced bacon in the large pot until crispy. Remove bacon and set aside, reserving 2 tablespoons of bacon fat in the pot.
  3. Sauté diced onion in the reserved bacon fat until softened and translucent. Add minced garlic and cook until fragrant.
  4. Add chicken broth to the pot and bring to a simmer. Add the roasted potatoes.
  5. Use an immersion blender to partially blend the soup until it reaches a creamy consistency, leaving some chunks for texture. If using a regular blender, work in batches and be extremely careful when blending hot liquids.
  6. Stir in heavy cream and cream cheese until melted and smooth. Add ½ cup of shredded cheddar cheese and stir until melted. Season with salt and pepper to taste.
  7. Ladle soup into bowls. Top with crispy bacon, shredded cheddar cheese, and fresh chives. Serve this loaded baked potato soup hot.