Ingredients:

  • 5 large Russet potatoes (approx. 3 lbs), scrubbed
  • 4 cups low-sodium chicken broth
  • 1 cup whole milk
  • ½ cup heavy cream
  • 6 strips thick-cut bacon, diced
  • 3 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 1 tsp sea salt
  • ½ tsp freshly cracked black pepper
  • 1 ½ cups sharp cheddar cheese, shredded
  • ½ cup full-fat sour cream
  • 3 green onions, thinly sliced

Instructions:

  1. Pierce each potato 4–5 times with a fork. Place them on a microwave-safe plate and cook on high for 10–12 minutes, flipping halfway through. Once cool enough to handle, peel and roughly chop or mash the flesh.
  2. While potatoes cook, place diced bacon in a Dutch oven over medium heat. Fry until deep mahogany and crispy. Remove bacon with a slotted spoon, leaving the rendered fat in the pot.
  3. Add butter and onion to the bacon fat, sautéing until translucent. Stir in minced garlic for the final 30 seconds.
  4. Whisk in the flour to create a roux, cooking for 1-2 minutes. Gradually whisk in chicken broth, milk, and heavy cream until smooth.
  5. Add the prepared potatoes to the pot. Simmer for 5-10 minutes until thickened. Off the heat, fold in the shredded cheddar cheese and sour cream. Garnish with bacon and green onions.