Ingredients:

  • 6 slices thick-cut bacon, diced (approx. 170g)
  • 1 medium yellow onion, finely diced (approx. 150g)
  • 3 cloves garlic, minced
  • 3 lbs Russet potatoes, peeled and cut into 1/2-inch cubes
  • 4 cups low-sodium chicken broth
  • 1/4 cup all-purpose flour
  • 2 cups whole milk, room temperature
  • 1/2 cup full-fat sour cream
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1/4 cup fresh chives, sliced

Instructions:

  1. Place diced bacon in a cold Dutch oven over medium heat. Cook until the bacon is crisp and mahogany-colored. Remove bacon with a slotted spoon to a paper towel-lined plate, reserving 3 tablespoons of rendered fat in the pot.
  2. Add diced onions to the hot bacon fat and sauté for 5 minutes until translucent. Stir in minced garlic and cook for 60 seconds until fragrant.
  3. Sprinkle flour over the aromatics and whisk constantly for 2 minutes to cook out the raw flour taste, creating a light roux.
  4. Slowly pour in the chicken broth and milk while whisking to prevent lumps. Add the cubed potatoes and bring to a gentle simmer.
  5. Cook for 12-15 minutes or until the potatoes are fork-tender. Use a potato masher to crush about a third of the potatoes directly in the pot for a thick, chunky texture.
  6. Remove the pot from the heat. Stir in the sour cream, shredded cheddar cheese, salt, and pepper until the cheese is melted and the soup is glossy.
  7. Serve immediately topped with reserved crispy bacon bits and sliced chives.