Ingredients
Equipment
Method
Cook bacon and build the base
- Cook the bacon in a Dutch oven until crispy, then crumble 6 strips into the pot and reserve 4 strips for topping.
- Sauté the diced onion in the bacon drippings at medium heat for 4 minutes, then add the minced garlic and cook for 1 minute.
- Whisk in the flour and cook for 1-2 minutes, stirring constantly until it looks lightly toasted.
Simmer and thicken
- Pour in the chicken broth and add the cubed potatoes; bring to a boil, then simmer for 18-20 minutes until the potatoes are tender.
- Mash about half the potatoes in the pot to thicken the soup.
- Stir in the heavy cream and sour cream until smooth and creamy.
Finish and serve
- Stir in the shredded cheddar until melted, then fold in the 6 crumbled bacon strips.
- Season with salt and pepper, then top each bowl with the reserved crispy bacon and chives.
Notes
For the creamiest texture, mash the potatoes while they’re still hot so they break down easily and naturally thicken the soup. Store leftovers in the refrigerator up to 3 days; reheat gently over low heat and stir to keep it smooth. Freezing is not recommended because dairy can separate after thawing. For a lighter option, use half-and-half plus Greek yogurt (instead of sour cream) while keeping the cheddar.