Ingredients:

  • 8 oz thick-cut bacon, diced
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp unsalted butter
  • 2 lbs Russet potatoes, peeled and cubed (½ inch)
  • 1 lb Yukon Gold potatoes, peeled and cubed (½ inch)
  • 4 cups chicken broth
  • 1 tsp salt
  • ½ tsp cracked black pepper
  • 1 cup heavy cream
  • 8 oz sharp cheddar cheese, freshly shredded
  • ½ cup sour cream
  • ¼ cup fresh chives, sliced

Instructions:

  1. Fry the diced bacon in a Dutch oven over medium heat until the fat has rendered and the bits are mahogany-colored and crisp. Remove the bacon with a slotted spoon, leaving the rendered fat in the pot.
  2. Add the butter, onion, and garlic to the bacon fat, sautéing for about 5 minutes until the onions are translucent and the aroma is nutty.
  3. Stir in the cubed Russet and Yukon Gold potatoes, coating them in the fat. Pour in the broth, salt, and pepper.
  4. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 12–15 minutes, or until the potatoes are fork-tender.
  5. Use a potato masher to lightly crush about 30% of the potatoes directly in the pot to thicken the broth.
  6. Turn the heat to low and stir in the heavy cream and sour cream.
  7. Fold in the shredded cheddar cheese slowly, stirring until completely melted and the soup is a consistent, golden hue.
  8. Serve topped with reserved crispy bacon bits and sliced fresh chives.