Ingredients
Scale
- 4 large russet potatoes (about 2 lbs)
- ¾ teaspoon salt
- 6 slices thick-cut bacon
- 1 large yellow onion
- 3 cloves garlic, minced
- 2 tablespoons butter
- ¼ cup all-purpose flour
- 3 ½ cups chicken broth
- 2 cups half-and-half
- ¾ cup sour cream
- ½ teaspoon pepper
- 2 cups shredded cheddar cheese
- ⅛ cup chives, finely diced
Instructions
- Cook bacon in a pot until crispy and set aside, leaving drippings.
- Peel and cube potatoes, boil in salted water until fork-tender, then mash.
- Sauté onions in bacon drippings, add garlic and butter.
- Whisk in flour, incorporate chicken broth and half-and-half, bring to boil then simmer.
- Mix in mashed potatoes, sour cream, and pepper; blend if desired.
- Stir in cheese until melted, garnish with bacon and chives before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Use russet potatoes for the best texture.
Let dairy ingredients come to room temperature for better mixing.
Adjust seasoning to taste and consider additional spices for flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 3
- Sodium: 800
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 4
- Protein: 12
- Cholesterol: 40