Servings: 6 servings 4 large potatoes, peeled and cubed ½ tsp salt 8 oz bacon, bite-sized pieces 4 Tbsp unsalted butter ½ med onion, finely chopped 2 garlic cloves, minced ¼ cup all-purpose flour 2 1/2 cups whole milk 2 1/2 cups chicken broth 1 cup mild or sharp cheddar cheese, shredded ¾ cup sour cream 1 tsp salt, or to taste ¼ tsp pepper, or to taste green onions, to serve
Place sliced potatoes into a stockpot and completely cover with 1″ of water. Season with ½ tsp salt and cook 8-10 minutes or until potatoes pierce easily with a knife then drain.
Meanwhile, saute bacon in a dutch oven until crispy then transfer to a plate, reserving 1 Tbsp bacon grease in the pot. Add 4 Tbsp butter and chopped onions then sautee until tender. Add garlic and cook another minute until fragrant.
Quickly whisk in the flour. Slowly add 2 1/2 cups milk and 2 1/2 cups broth, whisking constantly then bring to a soft boil.
Add drained potatoes and season soup with 1 tsp salt and 1/4 tsp pepper or season to taste.
Stir in 3/4 cup sour cream, 1 cup shredded cheddar, and half half of your cooked bacon (reserving the rest for serving). Bring to a boil then remove from heat and serve with your favorite toppings.