Directions

• Preheat oven to 350º.
• Place potatoes on a roasting tray and bake for 45 minutes. Make sure they’re fully cooked through.
• Cook bacon in a large, heavy-bottomed pot over medium heat until crisp. Remove bacon from the pot with a slotted spoon and set aside, leaving the drippings in the pot.
• Sauté the onions and jalapeños in the drippings until cooked through. Take out and set aside.
• Add the flour to the drippings in the pot, and stir to combine. Cook until the flour and fat have combined, about 1 minute. Pour in the milk, and whisk constantly until combined. Cook over medium heat until bubbly and thickened, stirring frequently, about 15 minutes.
• Scoop out the potato from the skins, and add to the milk mixture. Mash with the back of a wooden spoon, leaving it a bit chunky.
• Add the cooked bacon (leave some out for garnishing), onions and jalapeños. Add 1 cup of the cheese, and season well with salt and pepper. Stir until cheese has melted.
• If you would like a bit thinner of a soup, add chicken stock until you get to your desired thickness.
• Ladle the soup into bowls, and top with sour cream, bacon, cheese and chives.