Ingredients
Equipment
Method
Cook bacon
- Cook the diced thick-cut bacon in a large pot over medium heat until crispy, then drain on paper towels, leaving 2 tablespoons of drippings in the pot.
- Keep the drippings in the pot so the onion can sauté in the bacon fat.
Build the soup base
- Sauté the diced onion in the bacon drippings for 4 minutes, until softened.
- Add the minced garlic and cook for 1 minute, stirring so it doesn’t brown.
- Whisk in the all-purpose flour and cook for 1-2 minutes to remove the raw flour taste.
- Pour in the chicken broth and add the cubed russet potatoes; 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 while leaving chunks for texture.
- Stir in the heavy cream and sour cream until smooth.
- Add the shredded cheddar and stir until melted.
- Season with salt and black pepper to taste.
Serve
- Ladle the soup into bowls and top with crispy bacon and sliced chives for garnish.
Notes
Pro tip: whisk the flour into the hot drippings until smooth before adding broth to prevent lumps. Refrigerate leftovers in an airtight container up to 4 days; reheat gently over medium-low heat, adding a splash of broth if needed. Freezing is not recommended because cream and sour cream can break when thawed. For a lighter version, use half-and-half and reduce the sour cream slightly, keeping the cheddar for thickness.