Baked Potato Soup Recipe

Preheat the oven to 400°F (200°C).

Pierce the potatoes all over with a fork and place them on a baking sheet. Bake for 45 minutes, or until they are tender when pierced with a knife.

Remove the potatoes from the oven and allow them to cool slightly. Once cool enough to handle, peel off the skin and chop the potatoes into small cubes.

In a large pot, melt the butter over medium heat. Add the flour and whisk constantly for 1-2 minutes, until it forms a smooth paste.

Gradually whisk in the chicken broth and milk, and cook for 5 minutes, stirring occasionally, until the mixture thickens.

Add the chopped potatoes to the pot and simmer for 10 minutes, stirring occasionally.

Using an immersion blender or a regular blender, blend the soup until it reaches your desired consistency.

Stir in the shredded cheddar cheese and sour cream until melted and smooth. Season with salt and pepper to taste.

Ladle the soup into bowls and garnish with crumbled bacon and chopped chives. Serve hot.