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In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, reserving 1 tablespoon of bacon fat in the pot.

Add the unsalted butter to the pot with the reserved bacon fat. Once melted, add the diced yellow onion and cook until softened and translucent, about 5 to 7 minutes.

Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle the all-purpose flour over the onion and garlic mixture, stirring constantly for 1 to 2 minutes to create a roux.

Gradually whisk in the chicken broth, ensuring no lumps form. Then, slowly whisk in the whole milk. Bring the mixture to a gentle simmer, stirring occasionally.

Add the diced Russet potatoes to the simmering liquid. Reduce the heat to medium-low, cover, and cook for 15 to 20 minutes, or until the potatoes are fork-tender.

Once the potatoes are tender, use a potato masher or the back of a spoon to gently mash about half of the potatoes against the side of the pot. This will thicken the soup while leaving some potato chunks for texture.

Remove the pot from the heat. Stir in the 2 cups of shredded sharp cheddar cheese until completely melted and smooth. Season the soup with salt and black pepper to taste.

Ladle the hot soup into bowls. Garnish each serving with the reserved crispy bacon, additional shredded sharp cheddar cheese, sliced green onions, and a dollop of sour cream.


In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, reserving 1 tablespoon of bacon fat in the pot.

Add the unsalted butter to the pot with the reserved bacon fat. Once melted, add the diced yellow onion and cook until softened and translucent, about 5 to 7 minutes.

Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle the all-purpose flour over the onion and garlic mixture, stirring constantly for 1 to 2 minutes to create a roux.

Gradually whisk in the chicken broth, ensuring no lumps form. Then, slowly whisk in the whole milk. Bring the mixture to a gentle simmer, stirring occasionally.

Add the diced Russet potatoes to the simmering liquid. Reduce the heat to medium-low, cover, and cook for 15 to 20 minutes, or until the potatoes are fork-tender.

Once the potatoes are tender, use a potato masher or the back of a spoon to gently mash about half of the potatoes against the side of the pot. This will thicken the soup while leaving some potato chunks for texture.

Remove the pot from the heat. Stir in the 2 cups of shredded sharp cheddar cheese until completely melted and smooth. Season the soup with salt and black pepper to taste.

Ladle the hot soup into bowls. Garnish each serving with the reserved crispy bacon, additional shredded sharp cheddar cheese, sliced green onions, and a dollop of sour cream.
