A creamy homemade version inspired by your photo, with tender potatoes, cheddar, and crispy bacon.
Serves: 6
Prep: 15 minutes
Cook: About 1 hour 15 minutes
Ingredients
- 4 large russet potatoes, about 2½ lb (1.1 kg)
- 6 slices bacon, chopped
- 1 small onion, diced
- 3 garlic cloves, minced
- 3 tablespoons butter
- ¼ cup (30 g) all-purpose flour
- 4 cups (960 ml) chicken broth
- 2 cups (480 ml) whole milk
- ½ cup (120 ml) heavy cream
- ½ cup (120 g) sour cream
- 1½ cups (170 g) freshly shredded cheddar, plus extra for serving
- ½ teaspoon black pepper
- Salt to taste
- ¼ cup chopped green onions or chives
Instructions
- Bake the potatoes. Heat the oven to 400°F (200°C). Scrub and dry the potatoes, prick with a fork, and bake for 50–65 minutes, until completely tender. Let cool enough to handle. Remove the skins, roughly chop the flesh, and lightly mash about half.
- Cook the bacon. In a large heavy pot over medium heat, cook the chopped bacon until crisp. Transfer to a paper towel–lined plate. Leave about 1 tablespoon of bacon fat in the pot.
- Soften the onion. Add the butter and onion. Cook for 5–6 minutes, stirring occasionally. Add the garlic and cook for 30 seconds.
- Make the soup base. Sprinkle in the flour and stir for 1–2 minutes. Gradually whisk in the broth, followed by the milk, until smooth.
- Add the potatoes. Stir in the chopped and mashed potatoes and black pepper. Bring to a gentle simmer and cook for 10–15 minutes, stirring frequently. Avoid a vigorous boil.
- Make it creamy. Stir in the heavy cream and heat gently. Turn off the heat, then gradually stir in the cheddar until melted. Stir in the sour cream and half the bacon. Taste before adding salt.
- Serve. Ladle into bowls and top with the remaining bacon, extra cheddar, and green onions or chives.
Tip: Add a splash of milk or broth if the soup becomes too thick. Freshly grated cheddar melts more smoothly than pre-shredded cheese.