Ingredients

2 lb potatoes (pricked and baked)

3/4 cup butter (unsalted, preferably Kerrygold)

3/4 cup all-purpose flour

6.5 cups milk

1 tsp salt

1/2 tsp black pepper

1/2 tsp white pepper

1/2 tsp garlic powder

8 oz sour cream

4 green onions (thinly sliced, including white parts)

12 slices bacon (cooked crispy and crumbled)

1.5 cups sharp cheddar cheese (shredded)

Instructions

Step 1: Preheat oven to 400°F. Prick potatoes all over with a fork and bake for 45-50 minutes until tender. Meanwhile, cook bacon in a skillet over medium heat until crispy. Drain on paper towels and crumble into 1/4-inch bits once cooled.

Step 2: Let potatoes cool slightly, then cut in half lengthwise and scoop out the insides. Chop the potato flesh into bite-sized chunks (about 2-3 cups). Thinly slice green onions, separating white and green parts.

Step 3: Melt butter in a large pot over medium heat. Stir in flour all at once and cook, stirring constantly for 1 minute until lightly nutty. Gradually whisk in milk, starting slowly to avoid lumps, then add the rest steadily. Cook for 8-10 minutes until sauce thickens and bubbles gently.

Step 4: Stir in salt, black pepper, white pepper, and garlic powder. Add potato chunks, 2 tablespoons white parts of green onions, half the crumbled bacon, and 1 cup cheddar. Cook 2-3 minutes until cheese melts and potatoes are heated through.

Step 5: Remove pot from heat and gently fold in sour cream to avoid curdling. Adjust soup thickness with a splash of milk if desired.

Step 6: Serve soup in bowls topped with remaining bacon, green parts of green onions, and remaining 1/2 cup cheddar cheese for color and texture.

Tips & Variations

Use russet potatoes for classic texture; Yukon Golds are creamier but still delicious.

Substitute cornstarch (half the amount) for flour if needed, mixing it with cold milk before adding.

Try turkey bacon or ham as a substitute for crispy bacon.

Replace sour cream with Greek yogurt, but add off-heat to avoid curdling.

Save the potato skins, chop, and crisp them in a pan for an extra crunchy topping.

Storage

Store leftover soup in an airtight container in the fridge for up to 4 days. Keep toppings separate to maintain their crispness. The soup tastes even better the next day as flavors meld. You can freeze the soup for up to 2 months; add sour cream fresh when reheating. Reheat gently on the stove, stirring frequently, adding milk if the soup becomes too thick.

FAQs

Can I use other types of potatoes?

Russet potatoes are best for their starchy texture that thickens the soup naturally. Yukon Gold potatoes work well too but yield a creamier soup. Avoid waxy red potatoes as they don’t break down properly for this recipe.

How can I prevent sour cream from curdling?

Always remove the soup from heat before stirring in sour cream. Adding sour cream to boiling soup can cause it to curdle and become grainy. Fold it in gently off the heat for a smooth texture.