Ingredients
Equipment
Method
Crisp the bacon and build the base
- Cook the diced bacon in a large pot over medium heat until crispy, about 6-10 minutes, then remove and set aside while leaving the drippings in the pot.
- Sauté the diced onion in the bacon drippings for 4 minutes, stirring occasionally until softened.
- Add the minced garlic and cook for 1 minute, stirring constantly so it becomes fragrant but does not brown.
Make the roux and simmer
- Melt the butter, then add the all-purpose flour and cook for 1-2 minutes while stirring constantly to remove the raw flour taste.
- Pour in the chicken broth and add the diced russet potatoes, then bring to a boil.
- Reduce the heat and simmer for 15-20 minutes until the potatoes are tender when pierced with a fork.
Mash, finish with cheddar, and serve
- Stir in the whole milk and heavy cream, then use a masher to mash some of the potatoes to thicken the soup to a creamy texture.
- Stir in the shredded cheddar until melted, then season with salt and black pepper.
- Serve the soup topped with the reserved bacon, plus sour cream and chives.
Notes
For the creamiest texture, mash only part of the potatoes so you keep tender chunks. Store leftovers in the refrigerator up to 3 days; reheat gently on the stove, adding a splash of milk or broth if needed to loosen. Freezing is not recommended because the dairy can separate after thawing. If you want a lighter version, swap the heavy cream for extra whole milk or half-and-half and expect a slightly thinner consistency.