Ingredients:

  • 8 slices Smoked Bacon (thick cut), diced
  • 4 Tbsp Unsalted Butter
  • 1 medium Yellow Onion, finely diced
  • 3 Garlic Cloves, minced
  • 1/2 cup All-Purpose Flour
  • 6 cups Chicken or Vegetable Stock (low sodium)
  • 5 large Russet Potatoes (about 1.2 kg), peeled and cut into 1-inch cubes
  • 1 cup Whole Milk
  • 1/2 cup Heavy Cream
  • 5 cups Sharp Cheddar Cheese, freshly grated, divided
  • Kosher Salt and Freshly Ground Black Pepper, to taste
  • 1/2 cup Sour Cream or Crème Fraîche, plus more for garnish
  • 1/4 cup Fresh Chives, finely chopped
  • Reserved crispy bacon crumbles (for garnish)

Instructions:

  1. Render the Bacon: In a large Dutch oven or soup pot, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel. Reserve 2 tablespoons of bacon grease in the pot.
  2. Sauté Aromatics: Add the butter to the pot (with the reserved bacon fat). Once melted, add the diced onion and sauté for 5–7 minutes until softened and translucent. Add the minced garlic and cook for 1 minute until fragrant.
  3. Build the Roux: Sprinkle the flour over the butter mixture. Whisk constantly for 2–3 minutes until a smooth, pale blonde paste forms and cooks out the raw flour smell.
  4. Add Stock: Gradually whisk in the warm stock, about 1 cup at a time, ensuring the liquid is fully incorporated before adding more to prevent lumps. Bring the mixture to a low simmer.
  5. Cook Potatoes: Add the cubed potatoes to the simmering stock. Bring back to a simmer, then reduce the heat to low, cover partially, and cook for 15–20 minutes, or until the potatoes are fork-tender.
  6. Partial Mash: Remove the pot from the heat. Use an immersion blender or potato masher to lightly break down about half of the potatoes. This releases starch and naturally thickens the soup while leaving plenty of chunks for texture.
  7. Add Dairy: Stir in the whole milk and heavy cream. Return the pot to very low heat. Crucially, do not allow the soup to boil from this point on, as high heat can curdle the dairy.
  8. Melt the Cheese: Stir in 1 cup of the grated Cheddar until fully melted and smooth. Season generously with salt and pepper.
  9. Stir in Sour Cream: Remove the soup from the heat and stir in the sour cream until fully incorporated, adding a lovely tang and richness.
  10. Serve: Ladle the soup into bowls. Garnish each serving generously with the remaining grated Cheddar, a dollop of sour cream, the reserved crispy bacon crumbles, and fresh chives. Enjoy piping hot!