Ingredients
Equipment
Instructions
- In a large pot or Dutch oven, cook diced bacon over medium heat until crispy. Remove bacon and set aside, leaving 2 tablespoons of grease in the pot.
- Sauté the chopped onion in the bacon grease until softened, about 5-7 minutes. Add minced garlic and cook for 1 more minute until fragrant.
- Melt the butter in the pot. Whisk in the flour and cook for 1-2 minutes, stirring constantly to form a roux.
- Slowly whisk in the chicken broth until smooth. Add the cubed potatoes, salt, and black pepper. Bring to a boil, then cover, reduce heat, and simmer for 15-20 minutes until potatoes are tender.
- Partially mash the potatoes in the pot with a potato masher or immersion blender to your desired consistency.
- Stir in the heavy cream, sour cream, and 1 cup of the shredded cheddar cheese. Cook on low heat until cheese is melted and soup is warm. Do not boil.
- Ladle soup into bowls. Garnish generously with the crispy bacon, the remaining 1/2 cup of cheese, and sliced green onions.
Notes
For the best flavor, shred your own cheddar cheese from a block; pre-shredded cheese has anti-caking agents that can make the soup grainy.
Ensure your potatoes are cut into uniform sizes for even cooking.
For a thicker soup, let it simmer uncovered for a few extra minutes before adding the dairy.
Ensure your potatoes are cut into uniform sizes for even cooking.
For a thicker soup, let it simmer uncovered for a few extra minutes before adding the dairy.
