Ingredients:

  • 3 lbs Russet potatoes, peeled and cubed into 1/2 inch pieces
  • 8 oz thick-cut bacon, diced
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 4 cups chicken bone broth
  • 1 cup heavy cream
  • 3 tbsp all-purpose flour
  • 1 cup full-fat sour cream
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1 tsp smoked paprika
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1/4 cup chopped chives for garnish

Instructions:

  1. Place the 8 oz diced bacon in a cold pot and turn the heat to medium. Cook until the fat has rendered and bacon is crispy. Remove half the bacon for garnish later.
  2. Add the 1 diced yellow onion to the bacon fat. Cook for 5 minutes until translucent and fragrant.
  3. Add the 3 cloves of minced garlic and cook for 30 seconds. Do not let it brown or it will turn bitter.
  4. Sprinkle 3 tbsp all purpose flour over the onions and fat. Whisk constantly for 1 minute until the mixture smells slightly nutty.
  5. Slowly pour in 4 cups chicken bone broth while whisking. Add the 3 lbs of cubed potatoes, 1 tsp sea salt, 1/2 tsp pepper, and 1 tsp smoked paprika.
  6. Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are fork tender.
  7. Stir in 1 cup heavy cream. Use a masher to crush some potatoes if you want a thicker texture.
  8. Remove the pot from the heat. Stir in 1 cup sour cream and 2 cups freshly shredded cheddar cheese until the cheese has completely melted into a velvety sauce.
  9. Ladle into bowls and top with the reserved bacon and 1/4 cup chopped chives.