- 6 medium russet potatoes, peeled and cubed
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup sour cream
- 1/4 cup all-purpose flour
- 6 slices bacon, cooked and crumbled
- 1 1/2 cups sharp cheddar cheese, shredded
- 2 tablespoons unsalted butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 2 tablespoons fresh chives, chopped
- Optional: a dash of hot sauce for a spicy kick
- In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent, about 3-4 minutes.
- Add the cubed potatoes to the pot, stirring to coat them with the butter and onion mixture.
- Sprinkle the flour over the potatoes and stir to combine, cooking for another 2 minutes to eliminate the raw flour taste.
- Gradually pour in the chicken broth, stirring continuously to avoid lumps. Bring the mixture to a simmer.
- Cover the pot and let the soup simmer until the potatoes are tender, about 15-20 minutes. Stir occasionally to prevent sticking.
- Use a potato masher to gently mash some of the potatoes, creating a thicker consistency while leaving some chunks for texture.
- Stir in the heavy cream, sour cream, salt, pepper, and smoked paprika. Allow the soup to heat through without boiling.
- Mix in the shredded cheddar cheese and crumbled bacon, saving some for garnish. Stir until the cheese is fully melted and the soup is creamy.
- Serve hot, garnished with fresh chives, additional bacon, and cheese. Add a dash of hot sauce if desired for an extra kick.
- Author: Jenny
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International