Ingredients:

  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 6 large Russet potatoes (approx. 2.5 lbs), peeled and cut into 1/2-inch cubes
  • 4 cups low-sodium chicken broth
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1.5 cups sharp cheddar cheese, freshly grated
  • 1 tsp sea salt
  • 1/2 tsp freshly cracked black pepper
  • 1/2 tsp smoked paprika
  • 8 slices thick-cut bacon, crisped and crumbled
  • 1/4 cup fresh chives, sliced
  • 1/2 cup sour cream

Instructions:

  1. Crisp 8 slices of bacon in a large pot until they shatter easily. Remove the bacon, leaving a tablespoon of drippings, but wipe out the rest.
  2. Melt 1/2 cup butter in the same pot. Add the diced onion and sauté until translucent and fragrant.
  3. Stir in 2 cloves of minced garlic. Cook for only 1 minute until you smell the sharp aroma soften.
  4. Whisk in 1/2 cup flour. Cook this roux for 2-3 minutes until it smells slightly like toasted bread.
  5. Slowly pour in 4 cups chicken broth and 2 cups milk while whisking constantly. Stop once the liquid is completely smooth.
  6. Add the 2.5 lbs of cubed potatoes, salt, pepper, and 1/2 tsp smoked paprika. Bring to a gentle boil, then lower the heat.
  7. Simmer for 40 minutes until the potatoes are fork tender and the liquid has thickened.
  8. Use a potato masher to lightly crush some potatoes. This is where the magic happens for the texture.
  9. Stir in 1 cup heavy cream and 1.5 cups sharp cheddar. Stir until the cheese is fully melted and velvety.
  10. Remove from heat and stir in 1/2 cup sour cream. Serve immediately topped with bacon, chives, and more cheese.