The soup is made from leftover baked potatoes (or you can bake your potatoes in the microwave). Below is the recipe, but visit the blog for more information and for additional yummy recipes.
4 Tbsp unsalted butter
4 Tbsp all-purpose flour
6 cups chicken broth
1 cup sour cream
4 oz cream cheese
3 lb baked potatoes, precooked
8 oz shredded sharp white cheddar cheese
1 tsp kosher salt
2 tsp black pepper
6 slices thick cut bacon, precooked and crumbled
3 oz shredded mild cheddar cheese
Warm a large stock pot over medium high heat. Add butter to pot. Once butter starts to melt, whisk in flour.
Whisk together and slowly pour in chicken stock. Continue whisking and add sour cream and cream cheese. Whisk until mixture comes together.
Slice potatoes in half and scoop out the insides of the potato, add to pot.
Smash potatoes into chunks using a potato masher or wooden spoon, until desired consistency is reached. I like my soup kind of chunky. Add sharp cheddar cheese, salt and pepper. Stir until cheese is melted.
Serve and enjoy!