Baked Potato Soup for 6 Servings

Instructions:

1. Place diced bacon in a large pot over medium heat. Cook until the fat has rendered and the bits are a deep golden brown. Remove with a slotted spoon and set aside on a paper towel, but keep about 2 tablespoons of that liquid gold in the pot.
2. Add the 3 lbs of cubed Russets, 4 cups chicken broth, and 1 tsp salt to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes until the potatoes are fork tender.
3. In a separate medium saucepan, melt 1/2 cup unsalted butter over medium heat. Whisk in 1/2 cup all purpose flour and cook for 2 minutes until it smells slightly nutty and looks pale gold. This removes the raw flour taste.
4. Slowly whisk the 2 1/2 cups of room temperature milk into the flour mixture. Continue whisking and cooking for about 5 minutes until the sauce is thick and bubbly. It should look like a heavy white gravy.
5. Slowly pour the milk mixture into the pot with the potatoes and broth. Stir constantly to ensure the two liquids become one connected, velvety base.
6. Add the 1/2 tsp smoked paprika, 1/2 tsp garlic powder, and 1/2 tsp black pepper. Stir well to distribute the spices. If you like a smoother soup, use a potato masher to crush about half of the potato chunks right in the pot.
7. Turn the heat to low and fold in 1 cup of sour cream and 1.5 cups of the shredded cheddar. Stir until the cheese has completely melted into the soup.
8. Taste and add more salt if needed. Ladle the soup into bowls and top with the reserved crispy bacon, the remaining 1/2 cup of cheese, and the 1/4 cup of fresh chives. Serve immediately while the cheese is still stretchy.