Ingredients

2 lbs russet potatoes (peeled and cubed to bite-sized pieces)

6 slices bacon (thick-cut, diced)

2 tbsp butter (unsalted)

1 medium yellow onion (grated)

2 cloves garlic (minced)

1/4 cup all-purpose flour

2 cups milk (any type)

3 cups chicken broth (any type, roasted garlic flavor recommended)

1 1/2 cups medium cheddar cheese (shredded)

1 cup sour cream (or Greek yogurt)

1/2 tsp salt (or to taste)

1/2 tsp freshly cracked pepper (or to taste)

2 tbsp green onion (thinly sliced, to serve)

Instructions

Step 1: Place the peeled and cubed potatoes in a large stockpot and cover with water. Add a generous amount of salt to the water and bring to a boil. Cook for about 10 minutes, or until potatoes are easily pierced with a fork. Drain and set aside.

Step 2: In a large Dutch oven or soup pot over medium-high heat, cook the diced bacon until browned and crisp, stirring occasionally. Remove the bacon with a slotted spoon and set on a paper towel-lined plate.

Step 3: Drain all but 2 tablespoons of the bacon fat from the pot. Add the butter and melt it. Stir in the grated onion and cook for 2-3 minutes until it begins to brown slightly, then add the minced garlic and cook for another minute.

Step 4: Sprinkle the flour into the pot and stir thoroughly to smooth out any lumps. Cook for 1 minute. Gradually whisk in the milk, adding 1 cup at a time and stirring until completely smooth before adding more. Then whisk in the chicken broth.

Step 5: Add the cooked potatoes and half the bacon to the pot. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 5 minutes. Remove the lid, then stir in 1 cup of shredded cheese until melted and smooth. Stir in the sour cream until fully incorporated.

Step 6: Taste and season with salt and pepper as needed. Using a whisk, gently mash some of the potatoes to reach your preferred soup consistency. Serve topped with the remaining cheddar cheese, bacon, green onions, and a dollop of sour cream.

Tips & Variations

For a richer soup, substitute half the milk with heavy cream.

Use Greek yogurt in place of sour cream for a tangy, probiotic boost.

Add chopped chives or crispy fried onions as additional toppings for extra flavor and texture.

Make it vegetarian by omitting bacon and using vegetable broth instead.

FAQs

Can I use sweet potatoes instead of russet potatoes?

Sweet potatoes will change the flavor and texture of the soup, giving it a sweeter taste and softer consistency. You can substitute them if you like, but expect a different outcome.