Ingredients
Scale
4 large russet potatoes (about 2 pounds)
3/4 teaspoon kosher salt
6 slices thick-cut bacon
1 large yellow onion, diced
3 cloves garlic, finely minced
2 tablespoons unsalted butter
1/4 cup all-purpose flour
3 1/2 cups chicken broth
2 cups half and half
3/4 cup sour cream
1/2 teaspoon freshly ground black pepper
2 cups shredded cheddar cheese
1/8 cup finely diced fresh chives
Instructions
- Shred the cheese from a block for best meltiness, then measure out the sour cream and half and half. Let all three sit at room temperature so they incorporate smoothly later, no cold clumps here.
- Cut your bacon into 1-inch pieces using kitchen shears (so much easier than a knife) and add them to a large pot over low heat. Don’t rush this, let the fat render slowly. They’ll crowd each other at first, but as they cook, they’ll crisp up beautifully. Once golden and crisp, remove with a slotted spoon and set aside. Leave about 2 tablespoons of that glorious bacon drippings in the pot.
- While the bacon cooks, peel and cube the potatoes into roughly 1-inch chunks. Add them to a stockpot and cover with water by about an inch. Toss in the salt and bring to a gentle boil. Cook for about 20 minutes or until the potatoes are super fork-tender. Drain and lightly mash, don’t overwork them, a little texture is a good thing here. Set aside.
- Back in your bacon pot, add the diced onion to the reserved drippings and sauté over medium heat until softened, about 5 minutes. Add in the garlic and a tablespoon of butter. Stir gently and cook for another minute until fragrant.
- Sprinkle in the flour and whisk it into the fat, cooking for a full minute to remove any raw flour taste. This roux is the secret to a thick, velvety base.
- Slowly whisk in the chicken broth, scraping up any golden bits from the bottom, those are packed with flavor. Then gradually pour in the half and half. Bring everything to a gentle boil, then reduce the heat to maintain a steady simmer.
- Stir in the mashed potatoes, followed by the sour cream and freshly ground black pepper. Taste and adjust seasoning if needed.
- Remove from heat. For a luxuriously smooth soup, blend with an immersion blender, or transfer it carefully to a blender in batches. If you like a little rustic texture, skip this step or just blend half.
- Finally, with the heat off, slowly add in the shredded cheese a handful at a time, stirring gently between additions. Make sure the soup isn’t piping hot when you add the cheese, warm is good, too hot and it might seize up instead of melting creamy.
- Ladle into bowls and finish with crispy bacon and a sprinkle of fresh chives. It’s comfort food at its most charming, simple, rich, and a little bit refined.
Notes
- Cheese Choices: I’ve found Cracker Barrel Sharp Yellow Cheese works wonderfully in this recipe, it has that perfect balance of flavor and melts into the most luxurious texture. Remember that aged or crystallized cheeses might be delicious on their own, but they simply won’t create that silky smooth finish we’re looking for in this soup.
- Skip the Pre-Shredded Shortcuts: Taking an extra minute to grate your cheese from a block makes all the difference. Those convenient bags of pre-shredded cheese contain cellulose (an anti-caking powder) that prevents the cheese from melting properly, leaving you with a slightly grainy texture instead of that velvety smoothness.
- A Simple Dairy Swap: If half and half isn’t in your refrigerator, regular milk works beautifully too. Your soup won’t be quite as rich, but it’s still delicious. Here’s a little trick I’ve learned over the years: warm your milk in the microwave for about 45 seconds before adding it to the hot soup base – this prevents that disappointing curdling that can happen when cold dairy meets hot liquid.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stove
- Cuisine: American
