Ingredients
Equipment
Method
Cook bacon
- Cook the thick-cut bacon in a Dutch oven until crispy, then crumble 6 strips into the pot and reserve the remaining 4 strips for topping.
Sauté aromatics and thicken
- Sauté the diced onion in the bacon drippings for 4 minutes, until softened.
- Add the minced garlic and cook for 1 minute, until fragrant.
- Whisk in the all-purpose flour and cook for 1-2 minutes to remove the raw flour taste, stirring constantly.
Simmer potatoes
- Pour in the chicken broth and add the cubed russet potatoes, then bring to a boil.
- Reduce to a simmer and cook for 18-20 minutes, until the potatoes are tender when pierced.
Make it creamy
- Mash about half the potatoes in the pot to thicken the soup, leaving some chunks for texture.
- Stir in the heavy cream and sour cream until smooth and creamy.
- Stir in the shredded cheddar until fully melted, then fold in the 6 crumbled bacon strips.
Finish and serve
- Season with salt and pepper to taste.
- Top each bowl with the reserved crispy bacon strips and chives.
Notes
For the creamiest texture, mash the potatoes while the soup is hot, then add the cream and sour cream off a full rolling boil to help keep it silky. Store leftovers in the refrigerator up to 3 days; reheat gently over low heat, stirring often. Freezing is not recommended because the dairy can break and turn grainy after thawing. If you want a lighter option, swap in half-and-half for the heavy cream (soup will be slightly less thick).