Creamy potato soup topped with bacon, cheese, and chives, offering comforting flavor and texture.
# What you'll need:
→ Main
01 - 4 large russet potatoes, washed and scrubbed
02 - 2 tablespoons unsalted butter
03 - 1 medium yellow onion, finely chopped
04 - 2 cloves garlic, minced
05 - 4 cups low-sodium chicken broth
06 - 2 cups whole milk
07 - 1 cup sour cream
08 - 1 cup sharp cheddar cheese, grated
09 - 6 slices thick-cut bacon, chopped
10 - 1 teaspoon kosher salt
11 - 1/2 teaspoon freshly ground black pepper
→ Garnish
12 - 1/2 cup shredded cheddar cheese
13 - 1/2 cup sliced scallions
14 - 1/4 cup chopped fresh chives
15 - 1/4 cup sour cream
16 - Extra cooked bacon bits
# Method:
01 - Pierce potatoes with a fork and bake at 400°F for 50-60 minutes until tender. Allow to cool slightly, then peel and roughly chop.
02 - In a large heavy-bottomed pot over medium heat, cook chopped bacon until crisp. Remove with a slotted spoon and set aside on paper towels.
03 - Drain off excess bacon fat, leaving 2 tablespoons in the pot. Add butter, then stir in onion and sauté until translucent, about 5 minutes. Mix in garlic and cook for 1 minute.
04 - Pour in chicken broth. Add chopped baked potatoes to the pot. Simmer over medium heat for 10 minutes, stirring occasionally.
05 - Using a potato masher or immersion blender, mash the potatoes in the pot until desired consistency is reached.
06 - Reduce heat to low. Stir in whole milk, sour cream, and 1 cup grated cheddar cheese until smooth and heated through. Season with salt and black pepper.
07 - Ladle soup into serving bowls. Garnish with reserved bacon, additional shredded cheese, scallions, fresh chives, and a dollop of sour cream.
