Ingredients:

  • 2.5 lb Russet potatoes (5-6 medium potatoes), peeled and cubed
  • 6 strips thick-cut bacon
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 3 tbsp all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1.5 cups whole milk
  • 1 cup sour cream
  • 2 cups sharp cheddar cheese, freshly grated
  • 0.5 cup green onions, thinly sliced
  • 0.5 tsp sea salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. Place 6 strips of thick cut bacon in your cold pot and turn the heat to medium. Starting cold helps the fat render out slowly, making the bacon extra crispy.
  2. Cook 8 minutes until deep mahogany and shattering. Remove with a slotted spoon, leaving about 2 tablespoons of fat in the pot.
  3. Add 1 diced yellow onion to the bacon fat. Cook 5 minutes until translucent and fragrant.
  4. Stir in 3 cloves of minced garlic and 3 tbsp of flour. Cook for 2 minutes.
  5. Slowly pour in 4 cups of low sodium chicken broth, whisking constantly to work out any flour lumps.
  6. Add 2.5 lb of peeled, cubed Russet potatoes. Bring to a boil, then reduce to a simmer for 20 minutes until a fork slides in with zero resistance.
  7. Use a hand masher to crush about half of the potatoes directly in the pot. This creates a thick, hearty base while leaving chunks for texture.
  8. Stir in 1.5 cups of whole milk and 0.5 tsp each of salt and pepper. Let it come back to a gentle simmer for 3 minutes.
  9. Remove the pot from the heat. Fold in 1 cup of sour cream and 1.5 cups of the shredded cheddar.
  10. Top each bowl with the reserved crispy bacon, the remaining cheddar, and 0.5 cup of sliced green onions.