Ingredients
5–6 medium potatoes, peeled and diced
6 slices bacon, cooked crispy and chopped
1 small onion, finely chopped
2 cloves garlic, minced
3 cups chicken broth
1 cup milk
1 cup heavy cream
1 cup shredded cheddar cheese
2 tablespoons butter
2 tablespoons all-purpose flour
Salt and black pepper, to taste
Sour cream, for topping
Chopped green onions, for topping
Instructions
In a large pot, cook the bacon until crispy. Remove bacon and set aside, leaving a little bacon fat in the pot.
Add butter to the pot, then sauté the onion until soft. Add garlic and cook briefly.
Stir in flour and cook for 1 minute to form a light roux.
Slowly add chicken broth while stirring, then add the diced potatoes.
Bring to a boil, reduce heat, and simmer until potatoes are very tender.
Use an immersion blender to blend until mostly smooth, leaving some texture if desired.
Stir in milk, heavy cream, and shredded cheddar cheese until melted and creamy.
Season with salt and black pepper to taste.
Ladle into bowls and top with crispy bacon, sour cream, and green onions.