Ingredients:

  • 6 slices (170g) thick-cut bacon, diced
  • 1 large yellow onion (200g), finely diced
  • 4 cloves garlic, minced
  • 1 tsp smoked paprika
  • 3 lbs (1.36kg) Yukon Gold potatoes, scrubbed and cubed into 1/2-inch pieces
  • 4 cups (946ml) low-sodium chicken broth
  • 1/2 cup (125g) salsa verde
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 cup (240ml) heavy cream
  • 1/2 cup (115g) full-fat sour cream
  • 2 cups (225g) sharp cheddar cheese, shredded
  • 1 tbsp hot sauce

Instructions:

  1. Place diced bacon into a cold Dutch oven. Turn heat to medium and cook until bacon is crispy and mahogany-colored. Remove bacon with a slotted spoon, leaving 2 tablespoons of fat in the pot.
  2. Add the diced onions to the bacon fat and sauté until translucent. Stir in the minced garlic and smoked paprika, cooking for 30 seconds until fragrant.
  3. Add the cubed potatoes, chicken broth, salsa verde, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 25 minutes until potatoes are fork-tender.
  4. Optional: Use a potato masher to lightly crush some of the potatoes directly in the pot to achieve your desired thickness.
  5. Stir in the heavy cream, sour cream, shredded cheddar cheese, and hot sauce. Heat through until the cheese is completely melted and the soup is silky.
  6. Serve hot, topped with reserved crispy bacon bits, sliced chives, and extra cheese.