Ingredients:

  • 4 large Russet Potatoes (900g)
  • 8 oz Streaky Bacon (thick-cut), diced
  • 4 Tbsp Unsalted Butter
  • 1 small Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 1/4 cup All-Purpose Flour
  • 6 cups low sodium Chicken Stock
  • Kosher Salt & Black Pepper, to taste
  • 1 cup Whole Milk
  • 1/2 cup Double Cream (or heavy cream)
  • 8 oz Mature Cheddar Cheese, shredded
  • 1/2 cup Sour Cream or Crème Fraîche (for serving)
  • 2 Tbsp Chives, finely snipped (for serving)
  • Reserved Bacon Crumble (for serving)

Instructions:

  1. Preheat oven to 400°F (200°C). Scrub potatoes clean, pierce several times with a fork, rub lightly with oil and salt. Place on a baking sheet and bake for 45–60 minutes, or until easily pierced with a knife and the skin is crisp.
  2. Allow the baked potatoes to cool slightly (10 minutes). Cut in half and scoop the flesh into a bowl, reserving about half of the skins. Set potato flesh aside.
  3. In a large heavy-bottomed pot or Dutch Oven, cook the diced bacon over medium heat until crispy. Use a slotted spoon to remove the bacon bits and reserve them for the topping. Leave 2 tablespoons of rendered bacon fat in the pot; discard the rest.
  4. Add 1 tablespoon of butter to the bacon fat. Sauté the diced onion over medium-low heat until softened and translucent (about 5-7 minutes). Add the garlic and cook for 1 minute more until fragrant.
  5. Add the remaining 3 tablespoons of butter. Once melted, sprinkle the flour over the fat/onion mixture. Cook, whisking constantly, for 2 minutes until the paste is light blonde (the consistency of wet sand).
  6. Gradually whisk in the cold chicken stock, starting with a small amount to dissolve the roux completely before adding the rest. Bring the soup to a gentle simmer, stirring occasionally.
  7. Add the reserved scooped potato flesh and 3-4 small pieces of the reserved baked skin (optional, for smoky flavour). Season the soup heavily with salt and pepper. Simmer gently for 10 minutes to allow the flavors to meld.
  8. Remove the skin pieces. Use a potato masher to mash about half of the potatoes against the side of the pot for a chunky texture, or use an immersion blender to pulse for a smoother consistency.
  9. Reduce heat to low. Stir in the whole milk and double cream. Heat gently until warmed through, but do not allow the soup to boil after adding the dairy.
  10. Remove the pot from the heat completely. Stir in the shredded cheddar cheese until fully melted and smooth. Taste and adjust seasoning.
  11. Ladle the soup into bowls. Top each serving generously with a dollop of sour cream or crème fraîche, the reserved crispy bacon bits, and plenty of fresh chives.