Prep time: 15 min | Cook Time: 40 mins | Total time: 55 mins

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Ingredients ​ 

• 4 large potatoes, peeled and cubed

• 16 oz bacon, bite-sized pieces

• 4 Tbsp unsalted butter

• 1 med onion, finely chopped

• 4 garlic cloves, minced

• ¼ cup all-purpose flour

• 2 1/2 cups whole milk

• 2 1/2 cups chicken broth

• 1 cup mild or sharp cheddar cheese, shredded

• ¾ cup sour cream

• green onions, to serve

• Salt and pepper, to taste

 

Steps​

1. Place sliced potatoes into a stockpot and completely cover with 1" of water. Season with ½ tsp salt and cook 10-15  minutes or until potatoes pierce easily with a knife then drain. 

2. Meanwhile, saute bacon in a Dutch oven until crispy and then transfer to a plate, reserving 1 Tbsp bacon grease in the pot. 

3. Add 4 Tbsp butter and chopped onions then saute until tender. Add garlic and cook another 30 seconds until fragrant. 

4. Quickly whisk in the flour then slowly add 2 1/2 cups milk and 2 1/2 cups broth, whisking constantly. Bring the mixture to a soft boil. 

5. Add drained potatoes and season soup with 1 tsp salt and 1/4 tsp pepper or season to taste. 

6. Stir in 3/4 cup sour cream, 1 cup shredded cheddar, and half of your cooked bacon (reserving the rest for serving). Bring to a boil, remove from heat, and serve with your favorite toppings. 

7. ENJOY!