Ingredients
- 2 pounds potatoes (4 large russets)
- ¾ teaspoon salt
- 105 grams bacon (thick cut bacon. 8 slices)
- 1 large yellow onion
- 3 cloves garlic, minced
- 2 tablespoon butter
- ¼ cup flour
- 3 cups chicken broth
- 2 cups half and half
- ¾ cup sour cream
- ½ teaspoon pepper
- 2 cups shredded cheddar cheese.
- 1/8 cup chives, finely diced
How to Make
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Step 1: Cut the bacon into squares and cook low and slow until crisp. Meanwhile, submerge diced russet potatoes in 1 inch of water. Add salt and boil gently for about 10 minutes or until fork tender.
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Step 2: Drain the potatoes. Gently mash and set aside.
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Step 3: Leave 1 tablespoons of bacon drippings in the pot. Add the onions and cook over medium heat for 5 minutes. Add the butter and garlic and cook for 1 more minute.
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Step 4: Stir in flour, mix and cook for 1 full minute to cook off the raw flour taste.
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Step 5: Add the chicken broth, then the half and half. Bring to a boil, reduce to a simmer. Add the potatoes. Mix in the sour cream and some pepper.
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Step 6: Remove from heat. Gradually sprinkle in the shredded cheese. Stir until combined. Add the bacon and chives and serve! Note that the soup will continue to thicken as it stands.
We hope you enjoy this recipe!
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