Ingredients:

  • 8 oz thick-cut bacon, diced
  • 1 medium yellow onion, finely diced (150g)
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour (30g)
  • 3 lbs Russet potatoes, peeled and cut into 1/2-inch cubes (1.36kg)
  • 4 cups chicken bone broth (950ml)
  • 2 cups whole milk (475ml)
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1/2 tsp smoked paprika
  • 1 cup full-fat sour cream (240g)
  • 2 cups sharp cheddar cheese, shredded (225g)
  • 1/4 cup fresh chives, sliced (10g)

Instructions:

  1. Place diced bacon into a cold Dutch oven over medium heat. Render slowly until the bacon is deep mahogany and crispy. Remove bacon with a slotted spoon to paper towels, leaving 3 tablespoons of fat in the pot.
  2. Add diced onions to the bacon fat and sauté for 5 minutes until translucent and soft. Stir in minced garlic for 1 minute until fragrant but not browned. Sprinkle flour over the mixture and whisk for 2 minutes until it smells toasted to create a blond roux.
  3. Slowly pour in the chicken broth while whisking. Add the cubed potatoes, salt, pepper, and smoked paprika. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15-20 minutes until potatoes are fork-tender.
  4. Use a potato masher to crush approximately one-third of the potatoes to thicken the base. Stir in the whole milk and remove from heat.
  5. Fold in the sour cream and 1.5 cups of the shredded cheddar until smooth. Serve immediately topped with the reserved crispy bacon, remaining cheese, and fresh chives.