A rich, velvety potato soup with crispy bacon, sharp cheddar, and fresh chives perfect for chilly evenings.
# Components:
→ Potatoes
01 - 4 large russet potatoes, peeled and diced
→ Meats
02 - 6 slices bacon, chopped
→ Vegetables & Aromatics
03 - 1 medium onion, diced
04 - 2 cloves garlic, minced
05 - 3 tablespoons fresh chives, chopped
→ Soup Base
06 - 1/4 cup all-purpose flour
07 - 3 cups whole milk
08 - 1 cup chicken broth
09 - 1 cup sour cream
→ Cheese
10 - 1 1/2 cups sharp cheddar cheese, shredded
→ Seasonings
11 - 1/2 teaspoon salt
12 - 1/2 teaspoon black pepper
# Directions:
01 - Bring a large pot of salted water to a boil. Add diced potatoes and cook for 12-15 minutes until fork-tender. Drain and set aside.
02 - In a large soup pot over medium heat, cook chopped bacon until crisp. Remove bacon with a slotted spoon and drain on paper towels. Reserve approximately 2 tablespoons of bacon grease in the pot.
03 - Add diced onion to the bacon grease and sauté for 5 minutes until translucent. Stir in minced garlic and cook for 1 minute more.
04 - Sprinkle in the flour, stirring constantly to form a roux. Cook for 2 minutes.
05 - Gradually whisk in milk and chicken broth, stirring until smooth and slightly thickened.
06 - Add cooked potatoes, salt, and black pepper. Simmer for 10 minutes, gently mashing some potatoes in the pot for a chunkier texture.
07 - Lower heat and stir in sour cream and shredded cheddar cheese. Cook until cheese is fully melted and soup achieves a creamy consistency. Adjust seasoning to taste.
08 - Ladle soup into bowls. Top each serving with reserved bacon, extra cheddar, and fresh chives. Serve warm with crusty bread or toasted baguette slices.
