Food Network publishes Guy Fieri’s fully loaded baked potato soup recipe on FoodNetwork.com. Guy Fieri featured the soup on his Food Network program “Guy’s Big Bite” during the “Kentucky Klassics” episode. The recipe takes 1 hour and 15 minutes to prepare and serves four people.
To make the soup, preheat the oven to 350 degrees Fahrenheit, and then position 4 large Idaho or russet baking potatoes on a roasting tray. Bake the potatoes for 45 minutes, testing for doneness by inserting the tip of a paring knife into the potatoes.
Slice 12 slices of thick-cut Applewood-smoked bacon into thin strips, and then cook the bacon in a heavy-bottom pot over medium heat until crisp. Remove the bacon from the pot using a slotted spoon, and set it to the side, reserving the drippings inside the pot.
Add 1/2 cup all-purpose flour to the bacon drippings, stirring to combine. Cook the flour and drippings together for about one minute until combined. Pour in 6 cups of heated 2-percent low-fat milk, whisking to incorporate it with the flour mixture. Cook the mixture for about 15 minutes until bubbly and thick, stirring frequently as it cooks.
Remove the pulp of the potatoes from the skins, and add the pulp to the milk mixture. Use the back of a wooden spoon to mash the mixture, leaving some chunks intact. Add the cooked bacon, reserving some for garnish. Add 1 cup of grated cheddar cheese and salt and pepper to taste. Stir the mixture until the cheese melts. Remove the soup from the heat, and then ladle it into serving bowls. Drizzle with sour cream, and sprinkle chives, grated cheddar cheese and the reserved bacon on top.