Ingredients:

  • 6 slices (170g) thick-cut bacon, diced
  • 1 cup (150g) yellow onion, finely diced
  • 3 cloves (15g) garlic, minced
  • 3 tbsp (25g) all-purpose flour
  • 3 cups (680g) Russet potatoes, peeled and cut into ½-inch cubes
  • 4 cups (950ml) chicken broth, low sodium
  • 2 cups (480ml) whole milk
  • 1 tsp (5g) salt
  • ½ tsp (3g) cracked black pepper
  • 2 cups (225g) sharp cheddar cheese, shredded
  • ½ cup (60g) sour cream
  • 2 stalks (60g) green onions, sliced

Instructions:

  1. Place the diced bacon in the pot over medium heat. Cook until the bacon is crispy and the fat has rendered.
  2. Remove bacon with a slotted spoon, leaving the fat in the pot.
  3. Add the onions to the bacon fat and sauté for 3–5 mins until translucent. Stir in the garlic and cook for 30 seconds until fragrant.
  4. Sprinkle the flour over the sautéed vegetables. Stir constantly for 1–2 mins to cook out the raw flour taste until the mixture forms a golden paste.
  5. Slowly whisk in the chicken broth, ensuring no lumps remain.
  6. Add the cubed potatoes and bring the mixture to a gentle simmer.
  7. Lower the heat and simmer for 10–12 mins, or until the potatoes are tender when pierced with a fork.
  8. Stir in the whole milk and simmer for another 2 mins.
  9. Remove the pot from the heat. Stir in the sour cream and shredded cheddar cheese until fully melted and velvety.
  10. Fold in the cooked bacon bits and garnish with sliced green onions.