Ingredients:

  • 6 slices thick-cut bacon, diced
  • 3 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 3 lbs Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 4 cups low-sodium chicken stock
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 cup heavy cream
  • 1 cup sour cream
  • 2 cups sharp cheddar cheese, shredded
  • 2 stalks green onions, sliced

Instructions:

  1. Place your Dutch oven over medium heat. Add the diced bacon and cook until the fat has rendered and the bacon is mahogany-colored and crisp.
  2. Using a slotted spoon, remove the bacon and set it aside on a paper towel, leaving the rendered fat in the pot.
  3. Add the butter to the bacon fat. Once foaming, stir in the diced onion. Sauté for 4–5 minutes until translucent and smelling sweet.
  4. Stir in the minced garlic and smoked paprika; cook for only 60 seconds to avoid burning the garlic.
  5. Pour in the cubed potatoes and stir to coat them in the seasoned fat.
  6. Add the chicken stock, salt, and black pepper. Increase heat to bring the liquid to a gentle boil, then immediately reduce to a simmer.