Ingredients:

  • 6 medium russet potatoes (about 3 lbs / 1.36 kg), scrubbed and cubed
  • 6 cups (1.4 liters) chicken broth (low sodium preferred)
  • 4 tablespoons (57g) unsalted butter
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1/4 cup (30g) all-purpose flour
  • 2 cups (475ml) whole milk
  • 1 cup (235ml) heavy cream
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • 1/4 teaspoon smoked paprika (optional, but highly recommended!)
  • 8 slices bacon, cooked until crispy and crumbled
  • 2 cups (225g) shredded cheddar cheese (sharp or medium)
  • 1 cup (225g) sour cream (or Greek yogurt for a tangier option)
  • 1/4 cup (about 1 bunch) fresh chives, chopped

Instructions:

  1. Cube potatoes.
  2. Melt butter in the pot. Sauté onion until softened. Add garlic and cook until fragrant.
  3. Sprinkle flour over the onion mixture. Cook for 1 minute, stirring constantly.
  4. Gradually whisk in chicken broth until smooth. Add the cubed potatoes.
  5. Bring to a simmer. Cook until potatoes are very tender (about 15-20 minutes).
  6. Use an immersion blender for a smoother soup, or mash partially with a potato masher for a chunkier texture.
  7. Stir in milk and heavy cream. Heat gently (do not boil).
  8. Season with salt, pepper, and smoked paprika.
  9. Ladle soup into bowls. Top with crumbled bacon, shredded cheese, sour cream, and chives.