Ingredients:

  • 4 slices bacon, diced (about 4 ounces)
  • 1 medium yellow onion, diced (1 cup / 150g)
  • 2 cloves garlic, minced
  • 5 cups Yukon Gold potatoes, peeled and cubed (about 1.1 kg)
  • 4 cups chicken broth (or vegetable broth for vegetarian option) (950 ml)
  • 1 cup milk (240 ml)
  • 1/2 cup heavy cream (120 ml)
  • 2 tablespoons unsalted butter
  • 1 tablespoon all-purpose flour
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • 1 cup shredded cheddar cheese (about 115g)
  • 1/2 cup sour cream
  • 2 green onions, thinly sliced
  • Additional cooked bacon, crumbled (optional)

Instructions:

  1. Cook diced bacon in the large pot over medium heat until crispy. Remove bacon and set aside, reserving the bacon fat in the pot.
  2. Add diced onion to the pot with the bacon fat and sauté until softened and translucent. Add minced garlic and cook until fragrant.
  3. Melt butter into the onion mixture, then whisk in flour and cook for 1 minute to create a roux.
  4. Gradually whisk in chicken broth to avoid lumps. Add cubed potatoes, salt, and pepper.
  5. Bring to a boil, then reduce heat and simmer until potatoes are tender.
  6. Using an immersion blender, carefully blend the soup until smooth. Alternatively, blend in batches in a regular blender (vent carefully to avoid pressure buildup).
  7. Stir in milk and heavy cream. Heat gently; do not boil.
  8. Ladle into bowls and top with shredded cheddar cheese, sour cream, crumbled bacon, and sliced green onions.