Created by Marramamba on September 17, 2020
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.
Step 2: Drain the potatoes. Gently mash and set aside.
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.
Step 4: Stir in flour, mix and cook for 1 full minute to cook off the raw flour taste.
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.
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.