· 4 large potatoes (peeled and cubed)· ½ tsp salt· 8 oz bacon (bite-sized pieces)· 4 Tbsp butter· ½ med onion (finely chopped)· 2 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· 1 tsp salt (or to taste)· ¼ tsp pepper (or to taste)· green onions (to serve)
Step 1Place sliced potatoes into a stockpot and completely cover with 1" of water. Season with ½ tsp salt and cook 8-10 minutes or until potatoes pierce easily with a knife then drain.Step 2Meanwhile, saute bacon in a dutch oven until crispy then transfer to a plate, reserving 1 Tbsp bacon grease.Step 3Add 4 Tbsp butter and chopped onions then sautee until tender. Add garlic and cook another minute until fragrant.Step 4Quickly whisk in the flour. Slowly add 2 1/2 cups milk and 2 1/2 cups broth, whisking constantly then bring to a soft boil.Step 5Add drained potatoes and season soup with 1 tsp salt and 1/4 tsp pepper or season to taste.Step 6Stir in 3/4 cup sour cream, 1 cup shredded cheddar, and half half of your cooked bacon (reserving the rest for serving). Bring to a boil then remove from heat and serve with your favorite toppings.