Servings: 10 servings
Calories: 550kcal
Ingredients
The Potatoes
- 4 large Russet potatoes
The Soup
- 12 oz bacon
- 4 tablespoon butter
- 5-6 cloves garlic cloves, minced
- 1 medium yellow onion, finely diced
- 3 cups chicken stock
- 1 cup sour cream
- 1 cup heavy cream
- 2 cups cheddar cheese, freshly grated
- kosher salt and fresh ground pepper, to taste
- chives, bacon, extra cheese and sour cream, for garnish
Instructions
The Potatoes
- Place the potatoes in a preheated 400° oven and bake for about 60 minutes, or until fork-tender. Remove from the oven and let cool just enough to handle.
- Cut the potatoes in half and scoop the flesh into a bowl. Use a fork or potato masher to break them up to your liking — leave them chunky or mash a bit more for a thicker soup. The more you mash, the thicker the final texture. No flour needed.
The Soup
- In a large Dutch oven over medium-high heat, cook the bacon until the fat renders and the bacon is crispy. Remove, chop into small pieces, and set aside.
- Add the butter to the rendered bacon fat and sauté the onions until soft and translucent. Stir in the garlic and cook for just 30 seconds to 1 minute, or until fragrant.
- Lower the heat to medium, then add the chicken broth and sour cream, whisking until smooth.
- Add the mashed potatoes, cheese, and heavy cream, stirring to combine.
- Reduce the heat to low and slowly stir in the cheese, continuing to stir until fully melted and incorporated.
- Taste and season with salt and pepper as needed. Garnish with the crispy bacon, extra cheese, dollops of sour cream, and as many chives as your heart tells you.
Nutrition
Serving: 1serving | Calories: 550kcal | Carbohydrates: 33g | Protein: 16g | Fat: 40g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 100mg | Sodium: 882mg | Potassium: 851mg | Fiber: 2g | Sugar: 4g | Vitamin A: 876IU | Vitamin C: 10mg | Calcium: 229mg | Iron: 2mg
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