Ingredients:
- 4 large russet potatoes, peeled and diced
- 4 slices of bacon, chopped
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 2 green onions, sliced
- 1/2 cup chopped fresh chives
- Salt and pepper to taste
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
Directions:
- In a large pot, cook the bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the drippings in the pot.
- Add the chopped onion to the pot and cook until translucent, about 5 minutes. Stir in the garlic and cook for another minute.
- Sprinkle the flour over the onions and garlic, stirring constantly for 2 minutes to form a roux.
- Gradually whisk in the chicken broth, ensuring there are no lumps. Bring to a simmer and cook for 10 minutes.
- Add the diced potatoes and cook until tender, about 15 minutes.
- Reduce heat to low and stir in the heavy cream, cheddar cheese, and sour cream. Continue to cook until the cheese has melted and the soup is creamy.
- Season with salt and pepper to taste. If you prefer a smoother texture, use an immersion blender to blend the soup to your desired consistency.
- Serve hot, garnished with crispy bacon, sliced green onions, and fresh chives.
