Step 1 - Prepare the Potatoes:

Preheat oven to 400°F. Wash and dry 4-5 medium russet potatoes. Prick each potato with a fork several times. Place on a baking sheet and bake for 45 minutes until fork-tender. Remove from oven and allow to cool for 10-15 minutes until comfortable to handle.

Step 2 - Cook the Bacon:

While potatoes bake, cook 6 chopped bacon strips in a large pot over medium heat until crispy, approximately 8-10 minutes. Remove bacon and set aside on paper towels. Leave 2 tablespoons of bacon fat in the pot.

Step 3 - Sauté Aromatics:

Add 4 tablespoons butter to the bacon fat in the pot. Dice 1 medium onion and add to the pot along with 3 minced garlic cloves. Sauté over medium heat for 5-7 minutes until onion is translucent and fragrant.

Step 4 - Prepare Potato Insides:

Cut cooled baked potatoes in half. Scoop out the insides, reserving the skins for garnish. Roughly chop the potato insides into bite-sized cubes (approximately 3-4 cups).

Step 5 - Build the Base:

Add cubed potatoes and 4 cups broth to the pot with sautéed onions and garlic. Bring to a gentle simmer and cook for 15 minutes, allowing flavors to meld and potatoes to soften further.

Step 6 - Add Dairy:

Pour in 1 cup heavy cream and 1 cup whole milk. Stir gently and bring to a light simmer (do not boil). Reduce heat to medium-low.

Step 7 - Melt in Cheese:

Add 2 cups shredded sharp cheddar cheese in handfuls, stirring continuously until completely melted. The mixture should become creamy and luxurious. Season with 1 teaspoon paprika, salt, and black pepper to taste.

Step 8 - Finish with Sour Cream:

Stir in ½ cup sour cream until fully incorporated. Add cooked bacon pieces back into the pot. Heat through for 2-3 minutes without boiling.

Step 9 - Garnish and Serve:

Ladle baked potato soup into bowls. Top generously with chopped fresh chives, reserved crispy potato skins, additional cheddar cheese, bacon pieces, and a dollop of sour cream. Serve immediately while hot.