Ingredients

The following ingredients have 6 Servings
  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 6 cups chicken broth
  • 1 cup sour cream
  • 4 ounces cream cheese
  • 3 pounds baked potatoes (precooked)
  • 8 ounces shredded sharp white cheddar cheese
  • 1 teaspoon kosher salt
  • 2 teaspoon black pepper
  • 6 slices thick cut bacon (precooked and crumbled)
  • 3 ounces shredded mild cheddar cheese
  • chopped chives

Instruction

  • Warm a large stock pot over medium high heat. Add butter to pot. Once butter starts to melt, whisk in flour.
  • Slowly and gradually pour in chicken stock, while whisking continuously. Continue whisking as you incorporate sour cream and cream cheese. Whisk until mixture comes together.
  • Slice baked potatoes in half and scoop out the flesh, then add it to the pot.
  • Using a potato masher or wooden spoon, smash the potatoes until desired consistency is reached. I like my soup kind of chunky. Add sharp cheddar cheese, salt and pepper and stir until cheese is melted.
  • Serve and enjoy!