Ingredients
Equipment
Method
Make the roux
- Melt the unsalted butter in a large pot over medium heat. Whisk in the all-purpose flour and cook for 2-3 minutes until golden, stirring to prevent browning.
Thicken the soup
- Gradually whisk in the whole milk and chicken broth until smooth. Cook over medium heat, stirring constantly, until thickened, about 10 minutes with steady bubbles at the edges.
- Fold in the chopped baked potato flesh and mash some pieces into the soup. Stir until the potatoes are evenly distributed for a chunky texture.
Finish and season
- Stir in the shredded cheddar and sour cream until smooth. Season with salt, black pepper, and garlic powder while heating gently, just until fully combined.
- Fold in half of the crumbled bacon. Simmer on the same heat for a couple of minutes so the bacon disperses without becoming dry.
Serve loaded
- Ladle the soup into bowls. Top each serving with sour cream, shredded cheddar, remaining crumbled bacon, and chives for the loaded presentation.
Notes
For the thick, restaurant-style texture, keep the heat at medium and whisk the milk/broth in gradually so the flour roux stays smooth. Store leftovers in the refrigerator up to 3 days; reheat gently on the stovetop, stirring frequently, as it thickens when cold. Freeze is not recommended because sour cream and dairy can break after thawing. For a lighter version, use reduced-fat or 2% milk and swap part of the cheddar for a reduced-fat shredded cheese—texture stays creamy but slightly less rich.