Ingredients:

  • 4 medium/large Russet Potatoes
  • 1 tsp Olive Oil
  • Coarse Salt, to taste
  • 4 tbsp Unsalted Butter
  • 1 medium Yellow Onion, diced
  • 2 ribs Celery, diced
  • 3 cloves Garlic, minced
  • 1/4 cup All-Purpose Flour
  • 4 cups Chicken or Vegetable Broth (low sodium)
  • 1 cup Whole Milk or Half-and-Half
  • 1/2 cup Heavy Cream
  • 1 tsp Smoked Paprika
  • Salt and Black Pepper, to taste
  • 6 slices thick-cut Bacon, cooked until crisp and crumbled
  • 1 cup Sharp Cheddar Cheese, shredded (plus extra for topping)
  • 1/4 cup Fresh Chives, snipped

Instructions:

  1. Preheat oven to 400°F (200°C). Pierce the potatoes thoroughly with a fork. Rub lightly with olive oil and salt. Bake on a baking sheet until fork-tender (approximately 45-55 minutes). Set aside to cool slightly.
  2. Cook the bacon in a large Dutch oven until crisp. Remove the bacon, reserving 2 tablespoons of the rendered fat in the pot. Crumble the bacon and set aside.
  3. Add the butter to the reserved bacon fat in the Dutch oven. Sauté the diced onion and celery over medium heat until softened (about 6-8 minutes). Add minced garlic and smoked paprika; cook for 1 minute until fragrant.
  4. Whisk in the flour to the sautéed vegetables and fat. Cook, stirring constantly, for 2 minutes to cook out the raw flour taste, creating a thickening base.
  5. Gradually whisk in the chicken broth, ensuring no lumps form. Bring the mixture to a gentle simmer.
  6. Scoop the flesh from the cooled baked potatoes (discarding the skins) and add the flesh to the simmering broth mixture.
  7. Simmer gently for 10 minutes, stirring occasionally, allowing the mixture to thicken as the potato starch releases.
  8. Using an immersion blender, blend the soup until mostly smooth, leaving some small chunks for texture if desired. If using a standard blender, work in small, vented batches.
  9. Stir in the milk/half-and-half and heavy cream. Heat through gently; do not allow the soup to boil after adding the cream.
  10. Stir in 1 cup of shredded cheddar cheese until completely melted. Season generously with salt and black pepper to taste.
  11. Ladle the soup into bowls. Top immediately with reserved crumbled bacon, extra sharp cheddar, and fresh chives before serving hot.