Ingredients:

  • 4 slices bacon, diced (115g)
  • 1 medium yellow onion, finely chopped (150g)
  • 2 cloves garlic, minced
  • 6 medium russet potatoes, peeled and cubed (900g)
  • 4 cups chicken broth (950ml)
  • 1 cup heavy cream (240ml)
  • 1/2 cup milk (120ml)
  • 2 tablespoons unsalted butter (30g)
  • 1 teaspoon salt (5g)
  • 1/2 teaspoon black pepper (2.5g)
  • Pinch of cayenne pepper (optional)
  • 1 cup shredded cheddar cheese (115g)
  • 1/2 cup sour cream (115g)
  • 2 green onions, thinly sliced
  • Crispy bacon bits (from 4 slices)

Instructions:

  1. In a large pot, cook diced bacon over medium heat until crispy. Remove bacon and set aside, reserving bacon grease.
  2. Add chopped onion to the pot with the bacon grease and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
  3. Add cubed potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
  4. Using an immersion blender, carefully blend the soup until smooth. If using a regular blender, cool slightly before blending in batches.
  5. Stir in heavy cream, milk, butter, salt, pepper, and cayenne pepper (if using). Heat through gently, being careful not to boil.
  6. Ladle soup into bowls. Top with shredded cheddar cheese, sour cream, sliced green onions, and crispy bacon bits. Serve immediately.