Ingredients

The following ingredients have 4 Servings
  • 4 large russet baking potatoes
  • 4 tbsp butter
  • 2/3 cup all-purpose flour
  • 5 cups milk
  • 1 1/2 cups extra sharp cheddar cheese (shredded)
  • 1 cup sour cream
  • 1/4 cup fresh chives (or 4 teaspoons dried chives)
  • 8 slices bacon (cooked and crumbled)
  • 1 1/2 tsp salt
  • 1 tsp black pepper

Instruction

  • Wash the potatoes. Wrap them in foil. Bake in the oven at 400 degrees F for about an hour, or until tender. Peel the potatoes and mash. This can be done a day or two ahead of making the soup.
  • In a large soup pot, melt the butter over medium heat. Add the flour and cook for a couple of minutes, stirring often.
  • Whisk in the milk and simmer until starting to thicken, about 8 minutes
  • Stir in the mashed potatoes, salt and pepper. Simmer for about 5 minutes.
  • Reduce the heat to low and stir in the chives, one cup of the cheddar cheese, and the sour cream. Heat through.
  • Serve the soup topped with more cheese and some crumbled bacon.