Ingredients
Scale
- 6 strips bacon
- 1/2 medium onion, chopped
- 4 large Russet potatoes, diced
- 1/4 cup flour
- 4 cups whole milk
- 1 cup chicken broth
- 1 clove garlic, minced
- 3/4 cup grated cheddar cheese (or more to taste)
- Chopped scallions to taste
- 3/4 cup sour cream (or more to taste)
- Salt & pepper to taste
Instructions
- Cut up the bacon and add it to a soup pot. Fry the bacon over medium-high heat until crispy (about 10 minutes).
- Prep your onion and potatoes. Peel or scrub the potatoes as preferred.
- Remove bacon from the pot and transfer to a paper towel-lined plate. Leave about two tablespoons of bacon fat in the pot.
- Add the onion to the pot and sauté for 5 minutes.
- Stir in the flour and cook for about a minute.
- Whisk in the milk slowly until the flour dissolves.
- Add chicken broth, garlic, and potatoes. Increase heat to high. Scrape up browned bits from the pot.
- When the soup is almost boiling, reduce heat and cover the pot with the lid slightly open. Simmer gently for 20 minutes.
- Prepare cheddar, scallions, and sour cream while the soup cooks.
- Mash potatoes slightly in the pot if desired.
- Stir in sour cream and most of the cheddar and bacon. Season with salt & pepper.
- Top each bowl with scallions and remaining cheddar and bacon.
Notes
- You can leave the potatoes unpeeled if preferred.
- Reserve extra bacon fat for other recipes.
- Adjust cheese and sour cream quantities to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 60mg