Ingredients

6 slices bacon

4 large russet potatoes, peeled and diced

Salt, to taste

1 medium onion, diced

2 tablespoons butter

2 cloves garlic, minced

1/4 cup all-purpose flour

4 cups chicken broth

2 cups half and half

1/2 cup sour cream

1 1/2 cups shredded sharp yellow cheddar cheese

2 tablespoons chopped chives

Freshly ground black pepper, to taste

Instructions

Step 1: Cut the bacon into small squares and cook it slowly over low heat until crisp. Remove the bacon and set aside, leaving 1 tablespoon of the bacon drippings in the pot.

Step 2: While the bacon cooks, place the diced potatoes in a pot with about 1 inch of water. Add a pinch of salt and boil gently for about 20 minutes or until the potatoes are fork tender. Drain and set aside.

Step 3: Add the diced onion to the bacon drippings and cook over medium heat for 5 minutes until softened. Stir in the butter and minced garlic and cook for 1 more minute.

Step 4: Sprinkle the flour over the onion mixture and stir constantly, cooking for 1 full minute to remove the raw flour taste.

Step 5: Gradually pour in the chicken broth followed by the half and half. Bring the mixture to a boil, then reduce to a simmer.

Step 6: Add the cooked potatoes to the pot and stir in the sour cream and freshly ground black pepper. Remove from heat.

Step 7: For a creamier consistency, blend part or all of the soup using an immersion blender or transfer in batches to a blender.

Step 8: Slowly add the shredded cheddar cheese, stirring until fully melted and combined. Stir in the cooked bacon and chopped chives.

Step 9: Serve the soup hot. It will thicken further as it stands.

Tips & Variations

Use a good-quality sharp cheddar cheese that melts smoothly for best flavor and texture.

Avoid pre-shredded cheese with anti-caking agents to ensure proper melting.

Milk can substitute for half and half, but warm it before adding to prevent curdling and note the soup will be thinner.

Plain Greek yogurt can replace sour cream for a tangy touch.

Cooking potatoes separately removes excess starch and helps prevent the soup from becoming gluey.

An immersion blender can be used to adjust soup texture from chunky to smooth based on preference.

Storage

Store leftover soup in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain a creamy texture. This soup also freezes well—thaw overnight in the refrigerator and reheat slowly, adding a little broth or milk if it thickens too much.

FAQs

Can I use vegetable broth instead of chicken broth?

Yes, vegetable broth is a great substitute that keeps the soup vegetarian-friendly while maintaining good flavor.

Is it necessary to cook the potatoes separately?

Cooking potatoes separately helps reduce excess starch, preventing the soup from becoming too thick or gluey. It also saves time since the potatoes cook while the bacon crisps.