Ingredients
Equipment
Method
Cook bacon and build the flavor
- Cook the diced bacon in a large pot over medium heat until crispy, then remove and set aside while leaving the drippings behind.
- Sauté the diced onion in the bacon drippings for 4 minutes, then add the minced garlic and cook for 1 minute.
Thicken and simmer until potatoes are tender
- Add the butter and all-purpose flour, cooking for 1-2 minutes while stirring constantly.
- Pour in the chicken broth and add the diced potatoes, then bring to a boil and reduce heat to simmer for 15-20 minutes until the potatoes are tender.
Mash, finish with cream and cheese
- Stir in the whole milk and heavy cream, then mash some of the potatoes with a masher to create a creamy texture.
- Stir in the shredded cheddar until melted, then season with salt and black pepper.
Serve
- Ladle the soup into bowls and top each serving with the cooked bacon, sour cream, and chives.
Notes
For extra thickness, mash more of the potatoes after simmering; the soup will also thicken as it cools. Store leftovers in the refrigerator up to 3 days; reheat gently on the stove, adding a splash of milk if needed to loosen. Freezing is not recommended because dairy can break after thawing. For a dairy-reduced option, use evaporated milk and reduced-fat cheddar (texture may be slightly less rich).