Ingredients
- 6 slices bacon, chopped
- 4 tablespoons unsalted butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 3 large russet potatoes, peeled and diced
- 1 cup heavy cream (or whole milk)
- 1 cup shredded sharp cheddar cheese
- 1/2 cup sour cream
- 3 green onions, sliced
- Salt and pepper, to taste
- Optional toppings: extra shredded cheese, cooked bacon bits, chopped chives, extra sour cream
Instructions
- Cook the bacon:
In a large pot or Dutch oven over medium heat, cook the chopped bacon until crispy. Remove with a slotted spoon and set aside on a paper towel-lined plate. Leave about 2 tablespoons of the bacon fat in the pot. - Sauté aromatics:
Add the butter to the pot. Once melted, add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. - Make the roux:
Sprinkle in the flour and stir continuously for about 2 minutes to cook off the raw flour taste. - Add broth and potatoes:
Slowly whisk in the chicken broth until smooth. Add the diced potatoes and bring the soup to a gentle boil. Reduce the heat and simmer for about 15–20 minutes, or until the potatoes are tender. - Mash or blend:
For a chunkier soup, lightly mash some of the potatoes with a potato masher in the pot. For a smoother soup, use an immersion blender to blend to your desired consistency. - Finish the soup:
Stir in the heavy cream, shredded cheddar cheese, and sour cream until the cheese is fully melted and the soup is creamy. Season with salt and pepper to taste. - Serve:
Ladle into bowls and top with the crispy bacon, extra shredded cheese, sliced green onions, and any other toppings you like.
Tip:
This soup is perfect served with crusty bread for dipping!
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