- 4 Russet potatoes (about 1 1/2 pounds), scrubbed clean
- 5 Tbsp Unsalted butter
- 1/2 onion, diced or shallot
- 1/4 Cup Flour
- 1 Cups Milk
- 2 Cups Heavy cream( you can use all milk, or half and half, but I like some cream)
- 1 Cup Chicken or vegetable stock
- 1/2 Cup Sour cream
- Salt and pepper to taste
- Garnishes Shredded cheddar cheese, crumbled crispy bacon, sliced green onions, crispy onions or shallots
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.
