Ingredients
- 6 slices bacon, chopped
- 4 tablespoons unsalted butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 4 large russet potatoes, peeled and diced
- 1 cup heavy cream (or whole milk)
- 1 cup shredded sharp cheddar cheese
- 1/2 cup sour cream
- Salt and freshly ground black pepper, to taste
- 2 green onions, sliced (for garnish)
- Extra shredded cheese and cooked bacon bits (for garnish)
Instructions
- In a large pot over medium heat, cook the chopped bacon until crispy. Remove bacon pieces with a slotted spoon and set aside. Leave about 2 tablespoons of bacon grease in the pot.
- Add butter to the pot. Once melted, add diced onion and cook until softened, about 5 minutes. Stir in minced garlic and cook for another minute.
- Sprinkle the flour over the onion mixture and stir well to combine. Cook for 1-2 minutes to remove the raw flour taste.
- Slowly whisk in the chicken broth until smooth. Add the diced potatoes and bring the soup to a gentle boil. Reduce heat to a simmer, cover, and cook until potatoes are tender, about 15-20 minutes.
- Use a potato masher or immersion blender to mash some of the potatoes in the pot, leaving some chunks for texture.
- Stir in the heavy cream, shredded cheddar, and sour cream. Cook until the cheese is melted and soup is heated through. Season with salt and pepper to taste.
- Serve hot, garnished with the crispy bacon pieces, extra shredded cheese, and sliced green onions.
If you’d like, I can help you adapt this for a slow cooker or Instant Pot too! Want that?