Ingredients
Scale
- 6 large Russet potatoes, peeled and cubed
- 1/2 pound thick-cut bacon, diced
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth (or vegetable broth)
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup sharp cheddar cheese, shredded (plus extra for topping)
- 1/2 cup sour cream
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- Garnish: Sliced green onions and extra bacon bits
Instructions
- Start by prepping all your vegetables and meats. Peel the Russet potatoes and cut them into uniform 1/2-inch cubes so they cook evenly. Dice the bacon into small pieces and finely chop the onion. Having everything ready before you turn on the heat ensures a smooth cooking process.
- Place a large Dutch oven or stockpot over medium heat. Add the diced bacon and cook until it is crispy and golden brown. Use a slotted spoon to remove the bacon bits and drain them on a paper towel, but keep about 2-3 tablespoons of the bacon fat in the pot. Add the chopped onion to the bacon fat and sauté for 5 minutes until translucent. Stir in the minced garlic and cook for another minute until fragrant.
- Sprinkle the flour over the sautéed onions and garlic, whisking constantly for 1-2 minutes to cook out the raw flour taste. Gradually pour in the chicken broth and milk while whisking to prevent lumps. Add the cubed potatoes to the liquid. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 15-20 minutes, or until the potatoes are fork-tender.
- Once the potatoes are soft, use a potato masher to crush about half of the potatoes directly in the pot. This releases starches and thickens the soup naturally while leaving some chunks for texture. Stir in the heavy cream, shredded cheddar cheese, and sour cream. Season with salt, pepper, and smoked paprika. Continue to stir over low heat until the cheese is completely melted and the soup is silky smooth.
- Ladle the hot soup into deep bowls. Top each serving generously with the reserved crispy bacon, extra shredded cheese, and a sprinkle of fresh green onions. Serve immediately with a side of crusty bread or a light garden salad.
- Cook Time: 45 minutes