Ingredients
Equipment
Method
Cook the bacon
- Cook the diced thick-cut bacon in a large pot over medium heat until crispy, then drain on paper towels while leaving 2 tablespoons of drippings in the pot.
Sauté aromatics and thicken
- Sauté the diced onion in the drippings for 4 minutes, then add the minced garlic and cook for 1 minute.
- Whisk in the all-purpose flour and cook for 1-2 minutes.
Simmer the potatoes
- Pour in the chicken broth and add the cubed russet potatoes, then bring to a boil.
- Simmer for 18-20 minutes, until the potatoes are very tender.
Make it creamy and season
- Mash about half the potatoes in the pot to thicken the soup.
- Stir in the heavy cream and sour cream until combined.
- Add the shredded cheddar and stir until melted, then season with salt and black pepper.
Serve
- Serve the soup topped with the crispy bacon and sliced chives for garnish.
Notes
Pro tip: mash right in the pot—half the potatoes break down for a naturally creamy texture without blending. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently over low heat, stirring to keep the dairy smooth. Freezing: yes, but the texture may thin after thawing; reheat and stir until creamy again. For a lighter option, use half-and-half instead of heavy cream.