How to make it
6 steps. Take it one step at a time.
Cook the diced bacon
In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Use a slotted spoon to remove the bacon and set aside on paper towels. Keep about 1 tablespoon of the bacon fat in the pot.
8 minAdd the butter to the pot
Add the butter to the pot with the remaining bacon grease. Once melted, add the diced onion and cook for 3-5 minutes until translucent. Stir in the minced garlic and cook for another 1 minute until fragrant.
6 minWhisk in the flour
Whisk in the flour and cook for 1-2 minutes to create a roux, making sure to stir constantly so it doesn't burn.
2 minSlowly pour in the chicken broth and milk, whisking continuously
Slowly pour in the chicken broth and milk, whisking continuously to prevent lumps. Add the cubed potatoes. Bring the mixture to a gentle boil, then reduce heat to low and simmer for 15-20 minutes, or until the potatoes are fork-tender.
20 minOnce potatoes are soft, use a potato masher
Once potatoes are soft, use a potato masher to lightly mash some of the potatoes directly in the pot to achieve your desired thickness. Stir in the sour cream, shredded cheddar cheese, half of the cooked bacon, salt, and pepper. Stir until the cheese is completely melted.
5 minServe hot, garnished
Serve hot, garnished with the remaining crispy bacon and sliced green onions.
A little kitchen wisdom
For the best texture, use russet potatoes as their high starch content thickens the soup naturally. If you prefer a smoother soup, use an immersion blender before adding the cheese and sour cream.
