A comforting and creamy potato soup, perfect for chilly days.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking for the potatoes.
Bake the potatoes directly on the oven rack for about 1 hour, or until they are tender when pierced with a fork.
Place a baking sheet below to catch any drips.
Once the potatoes are cool enough to handle, peel off the skins and set them aside.
Use a towel to hold the hot potatoes while peeling.
In a large pot, melt the butter over medium heat. Add the onions and garlic, cooking until softened, about 5 minutes.
Stir frequently to prevent the garlic from burning.
Mash two-thirds of the potatoes directly in the pot. Add the chicken broth, milk, salt, and pepper, stirring to combine.
Adjust the consistency by adding more broth if needed.
Dice the remaining potatoes into small cubes and add them to the soup. Heat through gently.
Stir carefully to keep the potato chunks intact.
Serve the soup hot, garnished with cheddar cheese, crispy bacon, and sliced scallions.
Serve with a side of crusty bread for a complete meal.
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