Ingredients
Method
Prepare the Potatoes
- Peel the potatoes and dice them into 1/2-inch cubes. Set aside.
2. Cook the Bacon
- Heat a large soup pot or Dutch oven over medium heat.
- Add chopped bacon and cook until crispy. Transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pot.
3. Sauté the Onions and Garlic
- Add the diced onions to the bacon fat in the pot. Cook for 4-5 minutes until softened.
- Stir in the minced garlic and cook for an additional minute until fragrant.
4. Make the Roux
- Sprinkle the flour over the onion and garlic mixture. Whisk to form a thick paste.
- Cook for 1 minute, stirring constantly to prevent burning.
5. Add Liquids and Potatoes
- Gradually whisk in the chicken broth and milk, stirring to combine.
- Add the cubed potatoes and bring the mixture to a gentle simmer.
- Reduce the heat to medium-low and cook for 15-20 minutes, stirring occasionally, until the potatoes are tender.
6. Mash and Thicken
- Use a potato masher to lightly mash some of the potatoes in the pot, leaving some chunks for texture.
7. Add Cheese, Sour Cream, and Bacon
- Remove the pot from heat. Stir in the shredded cheddar cheese, sour cream, chopped chives, and half of the cooked bacon.
- Season with salt and black pepper to taste.
8. Serve and Garnish
- Ladle the soup into bowls. Top with the remaining bacon and garnish with additional cheese, sour cream, and chives if desired.