Ingredients:

  • 6 slices (170g) thick-cut bacon, diced
  • 3 tbsp (42g) unsalted butter
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 large leek (white and light green parts only), thinly sliced
  • 1/3 cup (45g) all-purpose flour
  • 1.5 lbs (680g) Russet potatoes, peeled and cubed
  • 1 lb (450g) Yukon Gold potatoes, peeled and cubed
  • 4 cups (950ml) chicken stock
  • 2 cups (475ml) whole milk
  • 1/2 cup (120ml) heavy cream
  • 1 tsp salt
  • 1/2 tsp freshly cracked black pepper
  • 1/4 tsp smoked paprika
  • 2 cups (200g) sharp cheddar cheese, freshly shredded
  • 2/3 cup (150g) full-fat sour cream
  • 1/4 cup fresh chives, finely chopped

Instructions:

  1. Place diced bacon in a cold 6-quart Dutch oven. Turn heat to medium and render until crispy and mahogany-colored. Remove bacon with a slotted spoon and set aside on paper towels, leaving 2 tablespoons of fat in the pot.
  2. Add butter to the bacon fat. Sauté the diced onion, sliced leeks, and minced garlic until softened and translucent, about 5-7 minutes.
  3. Whisk in the all-purpose flour and cook for 2 minutes to remove the raw flour taste, creating a pale roux.
  4. Slowly whisk in the chicken stock, milk, and heavy cream until the mixture is smooth and begins to thicken.
  5. Add the cubed Russet and Yukon Gold potatoes, salt, pepper, and smoked paprika. Bring to a gentle boil, then reduce heat to low and simmer for 20 minutes until potatoes are fork-tender.
  6. Use a potato masher to lightly mash about one-third of the potatoes directly in the pot to reach desired thickness while maintaining chunks.
  7. Remove the pot from the heat. Fold in the sour cream and shredded cheddar cheese, stirring until completely melted and smooth.
  8. Serve hot, garnished with the reserved crispy bacon and fresh chives.