Baked Potato Soup

Emily Nolan sent this one in. Baking the potatoes first instead of boiling them is what gives the soup its backbone, and she leaves some of them in chunks so it doesn't turn into a puree. Bacon, chives and cheddar on top.

Ingredients

• 4 large russet potatoes, baked and cooled
• 6 slices bacon, cooked and crumbled (reserve 1 tablespoon bacon fat if desired)
• 4 tablespoons butter
• 1 small onion, diced
• 2 cloves garlic, minced
• ¼ cup all-purpose flour
• 4 cups chicken broth
• 2 cups whole milk
• 1 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• 1 cup sour cream
• 1 teaspoon salt, or to taste
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika, optional
• Green onions, for serving

Instructions

1. Start the base. In a large pot, melt the butter over medium-low heat. Cook the onion until clear, then stir in the garlic for 30 seconds.
2. Make the roux. Sprinkle in the flour and cook 1 to 2 minutes, stirring constantly, to make a light roux.
3. Add the liquid. Slowly whisk in the chicken broth until smooth, then add the milk and cream.
4. Add the potatoes. Stir in the potatoes and simmer 10 to 15 minutes.
5. Thicken it. Mash some of the potatoes with a potato masher, or blend a portion of the soup, for a thicker texture while leaving some chunks.
6. Add the cheese. Remove the pot from the heat and stir in the cheddar until melted.
7. Finish. Stir in the sour cream, then season with salt, pepper, and smoked paprika or Cajun seasoning.
8. Serve. Ladle into bowls and top with bacon, cheddar, green onions, and a spoonful of sour cream.