Ingredients:

  • 6 slices thick-cut bacon, diced (approx. 225g)
  • 3 tbsp unsalted butter (42g)
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour (45g)
  • 3 lbs Russet potatoes, peeled and cut into 1/2 inch cubes (1.36kg)
  • 1 lb Yukon Gold potatoes, peeled and cut into 1/2 inch cubes (450g)
  • 4 cups low-sodium chicken broth (945ml)
  • 2 cups whole milk (475ml)
  • 1 cup heavy cream (240ml)
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • 0.5 tsp freshly cracked black pepper
  • 1.5 cups sharp cheddar cheese, shredded (170g)
  • 1/2 cup sour cream (120g)
  • 3 scallions, thinly sliced

Instructions:

  1. Render the bacon. Place the diced bacon in a cold 6 quart Dutch oven. Turn the heat to medium and cook until it reaches a deep mahogany color and is perfectly crisp. Scent Check: You'll smell the smoky sweetness of the fat as it liquidizes. Remove the bacon with a slotted spoon, reserving 2 tablespoons of fat in the pot.
  2. Sauté the aromatics. Add the butter to the bacon fat. Once it foams, stir in the onions. Sauté for 5 minutes until they are translucent and soft. Note: Don't brown them; we want sweetness, not toasted notes.
  3. Fragrant additions. Add the minced garlic and dried thyme. Cook for exactly 60 seconds. Scent Check: The kitchen should suddenly smell like a herb garden.
  4. Create the roux. Sprinkle the flour over the vegetables. Whisk constantly for 1 to 2 minutes. Logic: This cooks out the raw flour taste and creates a pale golden paste.
  5. Build the liquid base. Slowly pour in the chicken broth and whole milk. Whisking is crucial here to prevent lumps. Add all the cubed potatoes.
  6. Simmer to perfection. Bring the mixture to a gentle boil, then immediately reduce the heat to low. Simmer uncovered for 15 to 20 minutes. Check: The Russet potatoes should be tender enough to smash against the side of the pot with a spoon.
  7. Texture adjustment. Use an immersion blender to partially blend the soup. Focus on the Russets, leaving some of the waxy Yukon Gold chunks intact for a satisfying bite.
  8. Temper the cream. Whisk a ladle of the hot soup into your heavy cream in a separate bowl. Logic: This warms the cream so it doesn't shock and curdle when it hits the big pot.
  9. The final melt. Stir the tempered cream mixture, sour cream, and shredded cheddar into the pot. Stir until the cheese is completely melted and the soup is uniform.
  10. Season and serve. Add your salt and pepper. Ladle into bowls and top with the reserved crispy bacon and sliced scallions. The most important part of these steps is the roux. If you rush the flour stage, your soup might end up tasting like a dusty pantry. Give it that minute or two to bubble and turn slightly blonde. It’s a small detail that separates an okay soup from the ultimate potato soup recipe. If you find yourself with extra potatoes after this, you might enjoy making these [Cheesy Hashbrown Potatoes](https://food55.com/recipes/cheesy-hashbrown-delight-a-comforting-classic/) for breakfast the next morning. They use a similar flavor profile but in a crispy, baked format that the kids usually go crazy for.