Let’s dive into the step-by-step process of making this mouthwatering Creamy Baked Potato Soup.

1. Prep the Potatoes

• Peel and cube the potatoes into 1-inch pieces.
• Boil them in salted water for about 20 minutes, or until tender.
• Drain the potatoes and mash them lightly, then set aside.

2. Cook the Bacon

• In a large pot, cook the diced turkey bacon over low heat until crispy.
• Remove the bacon and set it aside, leaving 2 tablespoons of drippings in the pot.

3. Sauté Onions and Garlic

• Add the diced onion to the pot with bacon drippings and cook for about 5 minutes.
• Stir in the minced garlic and butter; cook for an additional minute, allowing the flavors to meld.

4. Make the Roux

• Sprinkle the flour into the pot and stir for 1 minute to cook it thoroughly. This step is essential for achieving a smooth soup base.

5. Add Broth and Cream

• Gradually add the chicken broth while stirring to scrape up any bits from the pot.
• Slowly mix in the half and half, bringing the mixture to a boil before reducing it to a simmer. This will create a creamy, luxurious texture.

6. Combine Everything

• Stir in the mashed potatoes, sour cream, and pepper.
• For a creamier soup, use an immersion blender or blend in batches until you reach your desired consistency.

7. Melt the Cheese

• Sprinkle in the shredded cheddar cheese and stir until it has melted completely, adding a rich, cheesy flavor to the soup.

8. Serve

• Garnish with crispy bacon and chopped chives, adding a touch of color and texture.
• Serve hot, and enjoy the comforting warmth of this creamy delight.