Ingredients
Baked Potatoes
- 4 large Russet Potatoes
- 1 tbsp Oil (Healthy neutral oil like Avocado)
- 1 tsp Kosher Salt
Roux
- 1 medium Yellow Onion, finely diced
- 1 cup Butter (Use a quality butter)
- 6 slices Bacon, chopped (Save bacon for garnish and use grease with butter)
- 3/4 cup All Purpose Flour
Soup
- 6 cups Chicken Broth
- 1/2 tsp Celery Salt (Adjust to taste)
- 1/2 tsp Black Pepper (Fresh Ground is always best)
- 1/4 tsp Dried Basil
- 1/4 tsp Sugar
- 1 1/2 cups Heavy Cream
- 1 cup Sharp Cheddar, shredded (Approx 1/4 cup will be reserved for the garnish)
- 1 cup Monterey Jack, shredded (Approx 1/4 cup will be reserved for the garnish)
Garnish
- 6 slices Bacon (Chopped - Saved from roux above)
- 1/2 cup Sour Cream
- 1/4 cup Chives, chopped
Method
Baked Potatoes
- Preheat your oven to 350 degrees and put your rack in the center.
- Rinse and scrub your potatoes. I use a clean scouring pad to clean the entire skin being sure to not scrub completely through the entire skin.
- Use a clean towel to dry the potatoes and then pierce them several times each with a fork.
- Put oil in your hands and rub it all over each potato. and then sprinkle generously with coarse salt.
- Once your oven is at 350, place your potatoes directly on the center rack. Do not use foil or a baking tray.
- Bake at 350 degrees for approximately 1 hour. Pull them when a fork can be easily inserted into the potato.
- While the potatoes bake, you can get started on the soup.
- Set aside to cool.
Soup
- Chop the bacon and cook it over a medium to medium low heat. Don't cook it on high.
- Stir frequently until the bacon is slightly crispy but not burnt. This will be your garnish.
- Remove the cooked bacon but save about 2 Tsp grease for your roux. I just pour it all through a metal sieve and then return the reserved grease to the pan and set the bacon aside on a paper towel to drain.
- Add the butter to the pan with the bacon grease and heat under a low to medium heat.
- Add the chopped onion and sauté until translucent. Don't rush this process. Let them cook slowly.
- Add the flour and stir while it cooks for approximately 3 minutes. You want your flour cooked so it doesn't taste raw.
- Slowly add in the chicken broth and water. Continue stirring with a whisk until there aren't any clumps (you'll still see the bits of onion in there).
- Add salt, pepper, basil, and sugar, bringing it to a boil while stirring. You don't want it to burn, so keep stirring.
- Bring the soup down to a simmer and gradually add in the heavy cream. Stir often.
- Chop the potatoes into bite-sized cubes, leaving the skin on. I like them small enough to fit in one bite but big enough to be a good bite when eating the soup.
- Gently put the potatoes into the simmering soup and carefully stir while they come up to temperature. 15 minutes should be enough. You don't want them to dissolve or fall apart.
- Remove the soup from the heat and let it sit for about 3 minutes.
- One handful at a time, add in 1 1/2 cups of the cheddar Monterey jack cheese blend. Stir in each handful until it's completely incorporated before adding the next one.
Garnish & Serve
- Ladle the soup into individual bowls being sure to get the right amount of potatoes.
- Garnish each bowl with a small handful of cheese, crumbled bacon, a small dollop of sour cream, and top with the chopped fresh chives.
- Serve and enjoy!
