Ingredients:

  • 8 strips Thick-cut Bacon, diced (approx. 225g)
  • 1 large Yellow Onion, finely diced (approx. 200g)
  • 3 cloves Garlic, minced
  • 3 tbsp All-purpose Flour (30g)
  • 3 lbs Yukon Gold Potatoes, peeled and cut into 1/2-inch cubes (1.36kg)
  • 4 cups Low-sodium Chicken Broth (960ml)
  • 1 tsp Dried Thyme
  • 1 tsp Smoked Paprika
  • Fine Sea Salt and Cracked Black Pepper to taste
  • 1 cup Heavy Cream (240ml)
  • 1/2 cup Sour Cream (120g)
  • 2 cups Sharp Cheddar Cheese, freshly shredded (225g)
  • 1/4 cup Fresh Chives or Green Onions, sliced

Instructions:

  1. Place diced bacon in a cold Dutch oven. Turn heat to medium and cook, stirring occasionally, until mahogany-colored and crispy (8–10 minutes).
  2. Remove bacon with a slotted spoon to a paper-towel-lined plate, leaving 3 tablespoons of rendered fat in the pot.
  3. Add diced onion to the bacon fat and sauté for 5 minutes until translucent. Stir in minced garlic and cook for 60 seconds until fragrant.
  4. Sprinkle the all-purpose flour over the onions and garlic, stirring constantly for 1-2 minutes to cook out the raw flour taste.
  5. Slowly whisk in the chicken broth, scraping the bottom of the pot to release the fond. Add the cubed potatoes, thyme, and smoked paprika.
  6. Bring to a gentle boil, then reduce heat and simmer for 15-20 minutes until the potatoes are fork-tender.
  7. Use a potato masher to crush approximately one-third of the potatoes directly in the pot to create a naturally thick, velvety base.
  8. Temper the heavy cream and sour cream by whisking in a small amount of hot broth before adding the mixture to the pot. Stir in 1.5 cups of the shredded cheddar cheese, saving the rest for topping. Season with salt and pepper to taste.