Ingredients:

  • 8 oz thick cut bacon, diced
  • 4 tbsp unsalted butter
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1/3 cup all purpose flour
  • 1.5 lbs Russet potatoes, peeled and cut into 1/2 inch cubes
  • 1.5 lbs Yukon Gold potatoes, peeled and cut into 1/2 inch cubes
  • 4 cups low sodium chicken bone broth
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1/4 tsp smoked paprika
  • 1.5 cups whole milk, room temperature
  • 1/2 cup heavy cream, room temperature
  • 1 cup full fat sour cream
  • 2 cups extra sharp cheddar cheese, freshly shredded
  • 1/4 cup fresh chives, thinly sliced

Instructions:

  1. Render the bacon. Place the diced bacon in a cold Dutch oven and turn the heat to medium. Cook until the fat has melted and the bits are shatteringly crisp and dark gold.
  2. Save the gold. Remove the bacon with a slotted spoon to a paper towel. Leave about 2 tablespoons of fat in the pot, adding the butter to melt into it.
  3. Sauté the aromatics. Toss in the diced onion. Cook for 5 minutes until translucent and fragrant, then add the garlic for just 60 seconds until you smell that sharp aroma.
  4. Create the roux. Sprinkle the flour over the onions and garlic. Whisk constantly for 2 minutes until it smells like toasted nuts. Note: This cooks out the raw flour taste.
  5. Liquid integration. Slowly pour in the chicken bone broth, whisking vigorously. Make sure there are no lumps before adding the salt, pepper, and smoked paprika.
  6. Simmer the potatoes. Add both types of cubed potatoes. Bring to a gentle boil, then reduce heat and simmer for 15-20 minutes until the potatoes are fork tender.
  7. Temper the dairy. Slowly stir in the room temperature milk and heavy cream. Let it come back to a gentle simmer for 5 minutes to thicken.
  8. Texture adjustment. Use a potato masher to crush about a third of the potatoes directly in the pot. Note: This releases starch to create a velvety thickness without cream.
  9. The final melt. Remove the pot from the heat. Stir in the sour cream and 1.5 cups of the shredded cheddar until the cheese is completely melted and smooth.
  10. Garnish and serve. Ladle into bowls and top with the remaining cheese, the crispy bacon, and a generous sprinkle of fresh chives.