Ingredients:

  • 4 large Russet or Maris Piper potatoes (approx. 1.2 kg total / 2.6 lbs)
  • 1 Tbsp Olive Oil (15 ml)
  • 1 tsp Coarse Sea Salt (5 g)
  • 120 g Thick-cut Smoked Bacon or Pancetta, diced (approx. 4 oz)
  • 4 Tbsp Unsalted Butter (60 g / 1/2 stick)
  • 1 medium Yellow Onion, finely diced (approx. 150 g)
  • 2 cloves Garlic, minced
  • 1/4 cup All-Purpose Flour (30 g)
  • 4 cups Chicken or Vegetable Stock (950 ml), low sodium
  • 2 cups Whole Milk (475 ml)
  • 1/2 cup Heavy Cream (120 ml / Double Cream)
  • Salt and freshly cracked Black Pepper, to taste
  • 1 cup Mature Cheddar Cheese, grated (approx. 110 g / 4 oz)
  • 1/2 cup Sour Cream or Crème Fraîche (approx. 120 g)
  • Extra 1/4 cup Grated Mature Cheddar (for garnish)
  • Extra Crispy Bacon, reserved from initial cooking (for garnish)
  • 2 Tbsp Fresh Chives, finely chopped (for garnish)

Instructions:

  1. Preheat oven to 220°C (425°F). Scrub the potatoes clean, pierce them several times with a fork, rub them with olive oil, and sprinkle liberally with coarse salt.
  2. Place potatoes directly on the oven rack (or a foil-lined sheet) and bake for 50–60 minutes, or until the insides are completely soft when squeezed.
  3. Allow potatoes to cool slightly. Halve them and carefully scoop the fluffy pulp into a bowl. Reserve the skins and the bowl of pulp separately.
  4. 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 set aside for topping (leave 1 Tbsp of rendered fat in the pot).
  5. Add the butter to the pot. When melted, add the diced onion and cook for 5–7 minutes until translucent and soft. Add the garlic and cook for 1 minute more until fragrant.
  6. Sprinkle the flour over the onion and butter mixture. Cook, stirring constantly with a whisk, for 2 minutes to create the roux.
  7. Gradually whisk in the chicken stock, starting with 1 cup, ensuring no lumps form. Once smooth, pour in the remaining stock and the whole milk. Bring the mixture to a gentle simmer, stirring occasionally.
  8. Roughly mash the reserved baked potato pulp. Stir the mashed potato into the simmering soup base. Simmer for 10–15 minutes until the soup has thickened considerably.
  9. Achieve desired texture: For a chunkier soup, use a potato masher. For a silky-smooth soup, use an immersion blender to purée until uniform.
  10. Reduce the heat to low. Stir in the heavy cream and the grated mature cheddar cheese until melted and smooth. Do not boil the soup after adding the cream.
  11. Season generously with salt and pepper. Taste and adjust seasoning as necessary—it should taste rich and hearty.
  12. Ladle the hot soup into bowls. Top each serving with a dollop of sour cream or crème fraîche, a sprinkle of fresh chives, and a generous scattering of the reserved crispy bacon bits and extra cheese. Serve immediately.