Ingredients:

  • 6 slices thick-cut bacon, diced
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2.5 lbs Russet potatoes, peeled and cut into 1/2-inch cubes
  • 4 cups chicken broth
  • 2 cups whole milk
  • 1 tsp Kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1.5 cups sharp cheddar cheese, shredded
  • 1/2 cup sour cream
  • 2 tbsp fresh chives, thinly sliced

Instructions:

  1. Place diced bacon in a cold Dutch oven or heavy-bottomed stockpot over medium heat. Cook until crispy and the fat has rendered. Remove bacon with a slotted spoon and drain on paper towels, leaving the rendered fat in the pot.
  2. Add the diced onion to the bacon fat and sauté for 5 minutes until translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Whisk in the flour and cook for 1-2 minutes to toast the flour and create a roux-like base with the aromatics.
  4. Slowly pour in the chicken broth while whisking constantly to prevent lumps. Add the cubed potatoes and bring the mixture to a boil.
  5. Reduce heat to low and simmer for 15-20 minutes, or until the potatoes are fork-tender. Use a potato masher to partially mash the potatoes directly in the pot to reach your desired level of thickness.
  6. Stir in the whole milk and sour cream. Let it heat through for about 3 minutes, but do not let it reach a hard boil or the milk might curdle.
  7. Remove from heat. Stir in the shredded cheddar cheese until completely melted and silky. Season with salt and pepper.
  8. Serve hot, garnished with the reserved crispy bacon and sliced chives.