Step 1: Bake the Potatoes

1. 1. Preheat your oven to 400°F (200°C). Preheating ensures even cooking and perfectly baked potatoes.

1. 1. Wash and dry the russet potatoes thoroughly. Remove any dirt or blemishes.

1. 1. Prick each potato several times with a fork. This allows steam to escape during baking, preventing the potatoes from bursting.

1. 1. Rub each potato with olive oil, salt, and pepper. This seasons the skin and helps it crisp up beautifully in the oven.

1. 1. Place the potatoes directly on the oven rack or on a baking sheet. Baking directly on the rack allows for better air circulation and crispier skins.

1. 1. Bake for 45-60 minutes, or until the potatoes are easily pierced with a fork and feel soft when squeezed. The baking time will vary depending on the size of your potatoes. They are done when the insides are fluffy and cooked through.

1. 1. Let the potatoes cool slightly before handling. This makes them easier to scoop out.

Step 2: Prepare the Bacon and Aromatics

1. 1. While the potatoes are baking, cook the bacon in a large pot or Dutch oven over medium heat. Cook until crispy, rendering the fat.

1. 1. Remove the bacon from the pot and set aside on paper towels to drain and crisp up further. Reserve about 2 tablespoons of bacon grease in the pot – this will add incredible flavor to the soup base.

1. 1. Crumble the cooked bacon and set aside for garnish. Resist the urge to eat all the bacon crumbles!

1. 1. Add the diced onion to the pot with the reserved bacon grease and cook over medium heat until softened and translucent, about 5-7 minutes. Stir occasionally to prevent sticking and ensure even cooking.

1. 1. Add the minced garlic to the pot and cook for another minute, until fragrant. Be careful not to burn the garlic, as it will become bitter.

Step 3: Create the Creamy Soup Base

1. 1. Sprinkle the flour over the onions and garlic in the pot. Cook for 1-2 minutes, stirring constantly, to create a roux. This will help thicken the soup.

1. 1. Slowly whisk in the chicken broth, a little at a time, until smooth and no lumps remain. Gradually adding the broth prevents the roux from clumping and ensures a smooth base.

1. 1. Gradually whisk in the milk, stirring constantly. Continue stirring to ensure the milk is incorporated and the mixture is smooth.

1. 1. Bring the mixture to a simmer over medium heat, stirring occasionally. Simmer for 5-7 minutes, or until the soup slightly thickens. Simmering allows the flavors to meld and the soup to reach the desired consistency.

Step 4: Add the Baked Potato Goodness

1. 1. Once the baked potatoes are cool enough to handle, cut them in half lengthwise.

1. 1. Scoop out the potato flesh, leaving the skins behind (you can discard the skins or save them for another use, like loaded potato skins!).

1. 1. Add the scooped-out potato flesh to the soup pot.

1. 1. Stir well to incorporate the potato into the soup base. You can use a potato masher or the back of a spoon to slightly mash some of the potato to create a creamier texture, but leave some chunks for that classic baked potato soup feel.

Step 5: Cheese and Cream Magic

1. 1. Reduce the heat to low.

1. 1. Stir in the shredded cheddar cheese, a little at a time, until melted and smooth. Make sure the heat is low to prevent the cheese from seizing or becoming grainy.

1. 1. Stir in the heavy cream and sour cream. Stir until well combined and the soup is heated through. Do not boil after adding the cream and sour cream, as it can cause them to curdle.

1. 1. Season with salt and pepper to taste. Adjust the seasoning according to your preference. Remember that bacon and cheese are already salty, so taste before adding too much salt.

Step 6: Serve and Garnish Like Outback

1. 1. Ladle the hot soup into bowls.

1. 1. Garnish generously with crispy bacon crumbles, shredded cheddar cheese, chopped green onions or chives, and a dollop of sour cream.

1. 1. Serve immediately and enjoy the comforting deliciousness!