Ingredients
Equipment
Method
- Fill a large pot with water and bring to a boil. Add a generous amount of salt, then drop in the cubed potatoes. Boil for 8-10 minutes or until the potatoes are fork-tender. Drain and set aside.
- In another large pot, melt the butter over medium-high heat. Add the diced onion and sauté for 2-3 minutes until becoming translucent.
- Stir in the minced garlic and cook for 1 minute, just until fragrant.
- Sprinkle the flour over the mixture and stir well. Cook, stirring, for 1-2 minutes to create a roux.
- Slowly pour in the chicken broth and milk, stirring constantly. Raise the heat and bring to a gentle boil.
- Add the cooked potatoes to the pot. Lightly mash some of them with a potato masher to help thicken the soup, while keeping some chunky pieces for texture.
- Fold in the crumbled beef bacon, shredded cheddar cheese, and sour cream. Stir everything together and bring to a gentle boil for 1-2 minutes until fully heated through and smooth.
- Season with salt and pepper as needed.
- Remove the soup from the heat. Ladle into bowls and top each serving with extra cheese, sour cream, beef bacon, and green onions.
Nutrition
Notes
Leftover soup can be stored airtight in the refrigerator for up to 4 days; it will thicken as it sits, so stir in a splash of milk or broth when reheating to loosen the texture. Freezing is not recommended as the potatoes and sour cream may separate or become grainy if thawed. If you prefer, regular or turkey bacon works in place of beef bacon, and you can swap for gluten-free flour or use cornstarch to thicken for a gluten-free version. Serve the soup with crusty bread or a green salad to round out a rich, comforting meal.