Ingredients:

  • 6 slices (170g) thick-cut bacon, diced
  • 1 cup (150g) yellow onion, finely diced
  • 3 cloves (15g) garlic, minced
  • 2 tbsp (28g) unsalted butter
  • 2 lbs (900g) Russet potatoes, peeled and cubed into ½ inch pieces
  • 4 cups (950ml) chicken broth (low sodium)
  • 2 cups (480ml) whole milk
  • 1 tsp (5g) kosher salt
  • ½ tsp (3g) cracked black pepper
  • 1 cup (115g) sharp cheddar cheese, shredded
  • ¼ cup (60ml) sour cream
  • 2 tbsp (8g) fresh chives, sliced

Instructions:

  1. Place the diced bacon in a Dutch oven or heavy-bottomed pot over medium heat. Fry until the bacon is crisp and the fat has rendered.
  2. Add the diced onions and butter to the pot, sautéing until the onions are translucent. Stir in the minced garlic and cook for an additional 60 seconds.
  3. Pour in the cubed potatoes and chicken broth. Bring the mixture to a rolling boil, then immediately reduce heat to a simmer.
  4. Cover and simmer for 12–15 minutes, or until potatoes are fork-tender.
  5. Remove the pot from heat. Use a potato masher to crush approximately 1/3 of the potatoes directly in the pot to thicken the base.
  6. Stir in the milk and sour cream. Return to low heat for 2 minutes until the soup is cohesive and steaming.
  7. Stir in the shredded cheddar cheese until melted, then garnish with sliced fresh chives.