Ingredients:

  • 6 slices thick-cut bacon, diced (170g)
  • 2 tbsp unsalted butter (28g)
  • 1 large yellow onion, finely diced (200g)
  • 4 cloves garlic, minced
  • 3 lbs Russet potatoes, peeled and cut into 1/2-inch cubes (1360g)
  • 1/3 cup all-purpose flour (45g)
  • 4 cups low-sodium chicken broth (950ml)
  • 2 cups whole milk (475ml)
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 1/4 tsp smoked paprika
  • 1 cup full-fat sour cream (230g)
  • 2 cups sharp cheddar cheese, shredded (200g)
  • 1/2 cup green onions, thinly sliced (50g)

Instructions:

  1. Place diced bacon in a cold Dutch oven. Turn heat to medium and cook until fat has rendered and bacon is mahogany-colored and crisp. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
  2. Add butter to the bacon fat. Once foaming, add the diced onion and sauté for 5 minutes until translucent. Add minced garlic and cook for 60 seconds until fragrant.
  3. Sprinkle flour over the onion and garlic mixture. Whisk constantly for 2 minutes to cook out the raw flour taste and create a blonde roux.
  4. Slowly pour in the chicken broth and milk, whisking continuously to prevent lumps. Add the diced potatoes, salt, pepper, and smoked paprika.
  5. Bring to a gentle simmer. Cook for 15-20 minutes or until potatoes are fork-tender. Use a potato masher to partially mash the potatoes to your desired consistency.
  6. Turn off the heat. Stir in the sour cream and 1.5 cups of the shredded cheddar. Stir until the cheese is melted and the soup is creamy. Serve topped with remaining bacon and green onions.