Ingredients:

  • 6 slices thick-cut bacon, diced
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken bone broth
  • 1.25 lbs Russet potatoes, peeled and cut into 1/2-inch cubes
  • 1.25 lbs Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 0.5 tsp cracked black pepper
  • 1.5 cups whole milk, room temperature
  • 0.5 cup full-fat sour cream
  • 2 cups sharp cheddar cheese, freshly shredded
  • 2 tbsp fresh chives, chopped

Instructions:

  1. In a 6-quart Dutch oven over medium heat, crisp the diced bacon until mahogany-colored. Remove half the bacon with a slotted spoon and set aside for garnish, leaving the rendered fat in the pot.
  2. Add the diced onions to the bacon fat and sauté until translucent and fragrant. Add the minced garlic and cook for an additional 60 seconds.
  3. Deglaze the pot with a splash of chicken bone broth, scraping up the browned bits (fond) from the bottom. Pour in the remaining broth.
  4. Add the cubed Russet and Yukon Gold potatoes, dried thyme, smoked paprika, salt, and pepper. Bring the mixture to a boil, then reduce heat to a simmer.
  5. Cover and cook for 15–18 minutes, or until the potatoes are fork-tender.
  6. Turn off the heat. Use an immersion blender to partially blend the soup, or a potato masher to crush about half of the potatoes, leaving some chunks for texture.
  7. Stir in the whole milk, sour cream, and shredded cheddar cheese until the cheese is melted and the soup is creamy. Garnish with reserved bacon and fresh chives before serving.