2CupsHeavy cream( you can use all milk, or half and half, but I like some cream)
1CupChicken or vegetable stock
1/2Cup Sour cream
Salt and pepper to taste
GarnishesShredded cheddar cheese, crumbled crispy bacon, sliced green onions, crispy onions or shallots
Instructions
Preheat oven to 350˚F. Prick potatoes all over with a fork or knife and place onto the center oven rack. Bake potatoes until fork tender, 1 hour to 1 hour 15 minutes.Remove potatoes from oven and cool. Peel potatoes and dice. Place a large pot over medium heat and melt butter. Add shallots and saute for 2 to 3 minutes. Season with salt and pepper. Add flour and continue to cook for 3 to 4 minutes. Stir in milk, heavy cream and stock until no lumps remain and continue to simmer until mixture thickens enough to coat the back of a wooden spoon. Stir in potatoes, season with salt and pepper and simmer for 5 to 6 minutes. Using an emersion blender, blend soup but still leave some whole potatoes. Stir in sour cream and adjust seasonings. (If soup is too thick, stir in an extra 1/2 cup to cup of milk). Add a pat of butter if you like. Ladle soup into bowls and top with a bunch of shredded cheese, crumbled bacon, sliced green onions, and crispy shallots or onions. Finish with more cracked black pepper.