Ingredients:

  • 6 slices thick cut bacon, diced
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1/4 cup unsalted butter
  • 1/3 cup all purpose flour
  • 3 lbs Russet potatoes
  • 4 cups low sodium chicken broth
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1 cup sharp cheddar cheese
  • 1/2 cup sour cream
  • 1/4 cup fresh chives

Instructions:

  1. Place the 6 slices of diced bacon in a large Dutch oven over medium heat. Fry until the fat has rendered and the bits are crimson and crisp (about 8 minutes).
  2. Use a slotted spoon to transfer the bacon to a paper towel. Note: Keep about 2 tablespoons of that liquid gold bacon fat in the pot.
  3. Add the diced yellow onion to the bacon fat. Sauté until translucent and beginning to soften (about 5 minutes). Add the 3 cloves of minced garlic for the final 60 seconds.
  4. Melt the 1/4 cup of unsalted butter into the onion mixture. Sprinkle in the 1/3 cup of flour and whisk constantly for 2 minutes until it smells slightly nutty.
  5. Gradually pour in the 4 cups of chicken broth and 2 cups of milk, whisking vigorously to ensure no lumps form in the emulsion.
  6. Add the 3 lbs of cubed potatoes, salt, and pepper. Bring to a gentle boil, then reduce heat to low. Simmer until potatoes are fork tender (about 15 to 20 minutes).
  7. Use a potato masher to crush about 1/3 of the potatoes directly in the pot. Note: This creates the loaded body without needing extra thickeners.
  8. Stir in the 1/2 cup of heavy cream, 1 cup of shredded cheddar, and 1/2 cup of sour cream. Stir until the cheese is completely melted and integrated.
  9. Check the color balance. Add the reserved bacon and fresh chives.