Ingredients
6bacon slices,thick, chopped
½white onion,diced
4garlic cloves,minced
¼cupall-purpose flour
2cupschicken stock
2cupswhole milk
2lbsred potatoes,peeled, diced small
1cupsharp cheddar cheese,shredded
½cupsour cream
¼cupchives,minced
kosher salt,to taste
black pepper,to taste
Preparation
Cook the bacon in a soup pot over medium heat until crispy and browned. Strain the bacon onto a paper towel-lined plate, but leave the bacon fat in the pot.
Add the onions, then cook for 5 minutes until they start to soften. Add the garlic, then cook for another 1 minute until fragrant.
Sprinkle in the flour, then whisk to combine. The mixture will be thick.
Slowly whisk in the chicken stock and milk until the mixture is smooth and no lumps remain.
Add in the potatoes, then lower the heat to medium-low. Let the potatoes gently cook, stirring occasionally until soft. Ensure the mixture doesn’t boil as the milk can burn.
When the potatoes are soft, use a potato masher to gently mash some of the potatoes to create a creamy consistency.
Stir in the shredded cheese, sour cream, chives, and the crispy bacon. Taste and season with the desired amount of kosher salt and pepper.
Serve warm, and enjoy!
