Ingredients
Scale
- 6 slices bacon, chopped
- 3 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth (or vegetable broth)
- 2 cups whole milk
- 2 lbs Russet potatoes, peeled and cubed into 1/2-inch pieces
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup sour cream
- Salt and black pepper to taste
- Fresh chives or green onions for garnish
Instructions
- Place the chopped bacon in a large Dutch oven or soup pot over medium heat. Fry until the bacon is crispy and golden brown. Use a slotted spoon to remove the bacon bits and drain them on a paper towel, but leave about 2 tablespoons of the bacon grease in the pot.
- Add the butter to the pot with the remaining bacon grease. Once melted, add the diced onion and cook for about 5 minutes until translucent. Add the minced garlic and cook for another 60 seconds until fragrant.
- Sprinkle the flour over the sautéed onions and garlic. Stir constantly for 1 to 2 minutes to cook out the raw flour taste. The mixture should look like a thick paste.
- Slowly pour in the chicken broth and milk while whisking to prevent lumps. Add the cubed potatoes to the pot. Bring the liquid to a gentle boil, then reduce the heat to low. Cover and simmer for 15 to 20 minutes, or until the potatoes are fork-tender.
- For a creamier texture, use a potato masher to crush some of the potatoes directly in the pot. Stir in the sour cream and shredded cheddar cheese until completely melted. Add half of the crispy bacon back into the soup. Season with salt and pepper to taste.
- Cook Time: 45 minutes
- Diet: Vegetarian (variation mentioned)