Ingredients:

  • 4 medium russet potatoes (about 1.5 lbs / 675g)
  • 4 cups (960ml) vegetable broth or chicken broth
  • 1 cup (240ml) heavy cream or half-and-half
  • 1 cup (100g) shredded sharp cheddar cheese
  • 1/2 cup (120ml) sour cream
  • 1/4 cup (30g) unsalted butter
  • 1/2 teaspoon garlic powder
  • Salt and pepper, to taste
  • 4 slices of bacon, cooked and crumbled
  • 1/4 cup (15g) chopped fresh chives
  • Extra shredded cheddar cheese (for topping)

Instructions:

  1. Preheat the oven to 400°F (200°C). Pierce the potatoes with a fork and bake for 45 minutes until tender.
  2. In a large pot, melt the butter over medium heat. Add vegetable or chicken broth. Bring to a simmer.
  3. Once the potatoes are baked, scoop out the flesh and add it to the pot. Use an immersion blender to mix until smooth.
  4. Stir in the heavy cream, garlic powder, and salt and pepper to taste. Heat through until warm.
  5. Stir in shredded cheddar cheese until melted and incorporated.
  6. Ladle the soup into bowls. Top with sour cream, crumbled bacon, chives, and extra cheese.