Ingredients:

  • 8 oz thick-cut bacon, diced
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 3 lbs Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
  • 4 cups low-sodium chicken broth
  • 2 cups whole milk
  • 1 tsp dried thyme
  • 1 tsp salt
  • 0.5 tsp cracked black pepper
  • 1/2 cup sour cream
  • 1.5 cups sharp cheddar cheese, freshly shredded
  • 1/4 cup fresh chives, thinly sliced

Instructions:

  1. Place diced bacon in a cold dutch oven and turn heat to medium.
  2. Cook bacon until shatter crisp and deep mahogany brown.
  3. Remove bacon with a slotted spoon, leaving about 2 tablespoons of fat in the pot.
  4. Add diced onion to the hot fat and sauté for 5 minutes until translucent and soft.
  5. Stir in the minced garlic and cook for 1 minute until fragrant but not browned.
  6. Sprinkle flour over the onions and whisk for 2 minutes until it smells slightly nutty.
  7. Slowly pour in chicken broth while whisking constantly to prevent lumps.
  8. Add cubed potatoes, thyme, salt, and pepper.
  9. Simmer for 20 minutes until potatoes are fork tender.
  10. Stir in milk and use a potato masher to crush about 1/3 of the potatoes.
  11. Remove from heat and stir in sour cream and 1 cup of the cheddar cheese.
  12. Garnish with remaining cheese, reserved bacon, and fresh chives.