How to Make the Best Soup Baked Potato Creamy Comfort in 45

Ingredients

• 4 medium russet potatoes (about 1.5 lbs / 675g)
• 4 cups (960ml) vegetable broth or chicken broth
• 1 cup (240ml) heavy cream or half-and-half
• 1 cup (100g) shredded sharp cheddar cheese
• 1/2 cup (120ml) sour cream
• 1/4 cup (30g) unsalted butter
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 4 slices of bacon, cooked and crumbled
• 1/4 cup (15g) chopped fresh chives
• Extra shredded cheddar cheese (for topping)