Ingredients:

  • 3 lbs russet potatoes
  • 8 oz thick-cut bacon, diced
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 4 cups chicken bone broth
  • 1 cup heavy cream
  • 1/2 cup sour cream
  • 2 cups sharp cheddar cheese, shredded
  • 3 stalks green onions, sliced
  • salt to taste
  • black pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C). Pierce russet potatoes with a fork and bake for 45-60 minutes until tender.
  2. While potatoes roast, sauté diced bacon in a large Dutch oven or stock pot over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
  3. Add the diced yellow onion and minced garlic to the bacon fat and sauté until translucent and fragrant.
  4. Stir in the unsalted butter. Once melted, whisk in the all-purpose flour to create a roux, cooking for 1-2 minutes to stabilize the thickness.
  5. Gradually pour in the chicken bone broth, whisking constantly to ensure a smooth consistency. Bring to a gentle simmer.
  6. Scoop the flesh of the roasted potatoes into the pot. Use a potato masher for a rustic texture or an immersion blender for a velvet-smooth finish.
  7. Stir in the heavy cream, sour cream, and shredded sharp cheddar cheese. Continue to stir on low heat until the cheese is fully melted and the soup is creamy.
  8. Season with salt and black pepper to taste. Garnish each bowl with crispy bacon crumbles and sliced green onions before serving.