Ingredients
Equipment
Method
Cook the bacon and build the base
- Cook the thick-cut bacon in a Dutch oven over medium heat until crispy, then crumble 6 strips into the pot and reserve 4 strips for topping.
- Add the diced onion to the bacon drippings and sauté for 4 minutes, then add the minced garlic and cook 1 minute.
- Whisk in the all-purpose flour and cook for 1-2 minutes to remove the raw flour taste.
- Pour in the chicken broth, add the cubed russet potatoes, bring to a boil, then reduce to a simmer and cook 18-20 minutes, until the potatoes are tender and easily pierced.
Mash, thicken, and finish
- Mash about half the potatoes right in the pot to thicken the soup while keeping some chunks for texture.
- Stir in the heavy cream and sour cream until the soup turns smooth and creamy.
- Stir in the shredded cheddar until melted, then fold in the 6 crumbled bacon strips.
- Season with salt and pepper, then top with the reserved crispy bacon strips and chives.
Notes
For the creamiest texture, mash while the potatoes are still hot so the soup thickens quickly. Store in the refrigerator up to 3-4 days; reheat gently on the stovetop to avoid a grainy texture. Freezing is not recommended because dairy can separate when thawed. For a lighter option, use half-and-half in place of heavy cream and keep the sour cream.