Ingredients
Equipment
Method
Cook bacon and build the base
- Heat a large heavy-bottomed pot over medium heat and cook the diced bacon until crispy, then remove and set aside with some drippings left in the pot.
- Add the diced onion to the bacon drippings and sauté for 4 minutes until softened; add the minced garlic and cook 1 minute until fragrant.
- Whisk in the all-purpose flour and cook for 1-2 minutes until the mixture turns slightly golden, then pour in the chicken broth while whisking.
Simmer and finish creamy
- Add the cubed russet potatoes, bring the soup to a boil, then reduce heat and simmer for 18-20 minutes until the potatoes are tender.
- Mash the potatoes to your desired consistency, leaving some chunks for a thick, hearty texture.
- Stir in the heavy cream and sour cream until the soup looks smooth and creamy.
- Add shredded cheddar and stir until melted and glossy, then season with salt, pepper, and garlic powder to taste.
Serve
- Serve the hot soup topped with the reserved crispy bacon and any desired toppings.
Notes
For best thickness, simmer until the potatoes are fully tender, then mash a portion before adding dairy so the soup thickens naturally. Store leftovers in the refrigerator up to 4 days; reheat gently over low heat (avoid rapid boiling) to keep the cream smooth. Freezing is not recommended for the creamiest texture, but you can freeze and reheat on low if needed. For a lighter option, swap heavy cream for half-and-half and use reduced-fat sour cream.