Ingredients
Equipment
Method
Cook bacon and build the base
- In a Dutch oven, cook all thick-cut bacon over medium heat until crispy, then crumble 6 strips into the pot and reserve 4 strips for topping; you should see browned, crisp bits in the drippings.
- Sauté diced onion in the bacon drippings for 4 minutes, stirring until softened, then add minced garlic and cook 1 minute until fragrant.
- Whisk in all-purpose flour and cook 1-2 minutes, stirring constantly, until it looks slightly golden and paste-like.
Simmer potatoes and thicken
- Pour in chicken broth and add cubed russet potatoes, then bring to a boil and immediately reduce to a simmer for 18-20 minutes, until potatoes are tender.
- Mash about half the potatoes in the pot for thickness, then stir in heavy cream and sour cream until the soup looks creamy and smooth.
Finish and serve
- Stir in shredded cheddar and cook until melted, then fold in the 6 crumbled bacon strips so the soup stays thick.
- Season with salt and pepper, then top each bowl with the reserved crispy bacon strips and chives for a bright, fresh finish.
Notes
For best texture, mash the potatoes right after simmering so the starch thickens the broth before adding cream. Refrigerate leftovers up to 4 days in a covered container; reheat gently on the stovetop over low heat, adding a splash of broth or cream if it thickens too much. Freezing is not recommended because cream-based soups can separate after thawing; for a dairy-light swap, use half-and-half and reduce the sour cream to 1/4 cup.