📖 Instructions

1. Prep the potatoes: Start by washing and scrubbing 2 pounds of russet potatoes. Pierce them a few times with a fork. This helps steam escape while they cook.
2. Bake the potatoes: Place the potatoes directly on the oven rack at 400°F (200°C) for about 45-60 minutes, or until they are easily pierced with a fork. The skins should be slightly wrinkled and crispy.
3. Cook the bacon: While the potatoes are baking, cook 6 strips of bacon in a large pot or Dutch oven over medium heat until crispy. Remove the bacon and set aside to drain on paper towels. Crumble the bacon once it's cool enough to handle. Make sure to leave about 2 tablespoons of bacon grease in the pot – this will add amazing flavor to the soup!
4. Sauté the aromatics: Add 1 diced yellow onion and 2 minced cloves of garlic to the pot with the bacon grease. Sauté over medium heat until the onion is translucent and fragrant, about 5-7 minutes. Don't rush this step; allowing the onions and garlic to soften will enhance their flavor.
5. Add flour and create a roux: Sprinkle 1/4 cup of all-purpose flour over the onion and garlic mixture. Cook, stirring constantly, for about 1-2 minutes. This creates a roux, which will help thicken the soup. Make sure to stir constantly to prevent the flour from burning.
6. Whisk in the broth: Gradually whisk in 4 cups of chicken broth (or vegetable broth for a vegetarian option), making sure to scrape up any browned bits from the bottom of the pot. These browned bits are packed with flavor!
7. Add the potatoes: Once the potatoes are cool enough to handle, carefully cut them in half and scoop out the flesh into the pot with the broth mixture. Discard the skins (or save them for another use, like potato skin appetizers!).
8. Simmer and blend: Bring the soup to a simmer, then reduce the heat to low and cook for about 15-20 minutes, allowing the flavors to meld together. Use an immersion blender to partially blend the soup until it reaches your desired consistency. If you don't have an immersion blender, you can carefully transfer the soup to a regular blender in batches.
9. Stir in the dairy: Stir in 1 cup of heavy cream (or half-and-half for a lighter option) and 4 ounces of cream cheese, cut into cubes. Continue stirring until the cream cheese is melted and the soup is smooth and creamy. Don't let the soup boil after adding the dairy, as it can curdle.
10. Season to taste: Season the soup with salt and pepper to taste. Remember that the bacon and cheese will also add salt, so start with a small amount and adjust as needed. Add any additional spices you like—paprika, garlic powder, or a pinch of cayenne pepper can add a nice kick.
11. Ladle and garnish: Ladle the soup into bowls and garnish with crumbled bacon, shredded cheddar cheese, sour cream (or Greek yogurt), chopped chives, and any other toppings you love! A sprinkle of paprika is nice too!