I chop 6 slices of bacon.
I dice half a white onion.
I mince 4 cloves of garlic.
I use ¼ cup of all-purpose flour.
I have 2 cups of chicken broth or chicken stock.
I have 2 cups of whole milk.
I peel and dice small 2 pounds of red potatoes.
I shred 1 cup of sharp cheddar cheese.
I use ½ cup of sour cream.
I mince ¼ cup of chives.
I add kosher salt and black pepper to taste.
In a soup pot over medium heat, I cook bacon until crispy and browned. I strain the bacon onto a paper towel-lined plate, leaving the bacon fat in the pot.
I add the onions and cook until they start to soften, about 5 minutes. Then, I add garlic and cook for another minute until fragrant.
I sprinkle in the flour and whisk to combine, creating a thick mixture.
Slowly, I whisk in chicken stock and milk until the mixture is smooth, ensuring there are no lumps.
I add in the potatoes and lower the heat to medium-low. I let the potatoes gently cook, stirring occasionally until soft, making sure the mixture doesn’t boil to prevent the milk from burning.
When the potatoes are soft, I use a potato masher to gently mash some of them, creating a creamy consistency.
I stir in the shredded cheese, sour cream, chives, and crispy bacon. Finally, I taste and season with the desired amount of kosher salt and pepper.