Ingredients:

  • 8 slices thick cut bacon, diced
  • 1 large yellow onion, finely diced
  • 2 cloves garlic, minced
  • 4 tbsp unsalted butter
  • 1/4 cup all purpose flour
  • 3 lbs Russet potatoes, peeled and cubed into 1/2-inch pieces
  • 4 cups low sodium chicken bone broth
  • 1 cup heavy cream
  • 1/2 cup full fat sour cream, room temperature
  • Kosher salt
  • freshly cracked black pepper
  • dried thyme
  • cayenne pepper
  • 1.5 cups sharp yellow cheddar, freshly grated
  • 1/4 cup fresh chives, snipped

Instructions:

  1. Place your diced bacon in the cold Dutch oven. Turn the heat to medium. Starting in a cold pan allows the fat to render out slowly before the meat browns, resulting in a more even shatter texture. Cook for about 8 minutes until deep mahogany and crispy. Remove the bacon with a slotted spoon and set aside on paper towels.
  2. Leave about 2 tablespoons of bacon fat in the pot. Add your 4 tbsp of unsalted butter. Once melted and bubbling, toss in the onion. Sauté for 5 minutes until translucent and fragrant. Add the garlic and cook for exactly 60 seconds. You’ll smell the garlic bloom as the oils hit the heat.
  3. Sprinkle the 1/4 cup of flour over the onions and garlic. Whisk constantly for 2 minutes. This cooks out the raw flour taste without browning it too much.
  4. Slowly pour in the chicken bone broth, whisking as you go to prevent lumps. Add the cubed potatoes, salt, pepper, thyme, and cayenne. Increase heat to bring to a boil, then immediately drop to a simmer.
  5. Simmer the soup uncovered for 15 to 20 minutes until potatoes are fork tender. Don't overcook them into mush! Take a potato masher and press down 4 or 5 times in different areas of the pot. This breaks up some potatoes to thicken the broth while leaving most of them whole for that chunky loaded feel.
  6. Turn the heat to low. Stir in the heavy cream and the tempered sour cream. Add 1 cup of the cheddar cheese and stir until melted. Do not let the soup boil again after the dairy is added, or the sour cream might break. Fold in half of the crispy bacon.
  7. Garnish each bowl with the remaining bacon, cheddar, and a heavy sprinkle of chives.