Ingredients:

  • 6 slices thick-cut bacon, diced (approx. 170g)
  • 1 medium yellow onion, finely diced (approx. 150g)
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour (30g)
  • 4 cups chicken or vegetable stock (960ml)
  • 4 large russet potatoes, baked or microwaved until tender, then cubed (approx. 800g)
  • 1 1/2 cups heavy cream (350ml)
  • 1 tsp sea salt
  • 1/2 tsp freshly cracked black pepper
  • 1 1/2 cups sharp cheddar cheese, shredded (150g)
  • 1/2 cup sour cream (120g)
  • 1/4 cup fresh chives, sliced

Instructions:

  1. Place the diced bacon in a cold Dutch oven or heavy-bottomed pot. Turn heat to medium and cook until bacon is crispy. Remove bacon bits with a slotted spoon to a paper-towel-lined plate, reserving 3 tablespoons of rendered fat in the pot.
  2. Add the diced onion to the bacon fat. Sauté for 4–5 minutes until translucent and slightly golden. Add the minced garlic and cook for an additional 1 minute until fragrant.
  3. Whisk in the 1/4 cup of all-purpose flour and cook for 2 minutes to create a roux, ensuring no raw flour scent remains.
  4. Slowly pour in the chicken stock while whisking constantly to prevent lumps. Bring the mixture to a gentle simmer.
  5. Stir in the cubed, pre-cooked russet potatoes and heavy cream. Use a potato masher to lightly mash some of the potatoes if a thicker consistency is desired. Simmer for 5 minutes.
  6. Stir in the shredded cheddar cheese and sour cream until fully melted and incorporated. Season with sea salt and black pepper.
  7. Ladle into bowls and garnish with the reserved crispy bacon bits and sliced chives.