Ingredients:

  • 4 large Russet potatoes (approx. 1 kg)
  • 6 slices thick-cut bacon, diced
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups low-sodium chicken broth
  • 2 cups whole milk, room temperature
  • 1/2 cup full-fat sour cream
  • 1 1/2 cups sharp cheddar cheese, freshly grated
  • 1/4 cup fresh chives, thinly sliced
  • 1 tsp sea salt
  • 1/2 tsp freshly cracked black pepper
  • 1/4 tsp smoked paprika

Instructions:

  1. Prepare the potatoes. Pierce the 4 large Russet potatoes several times with a fork. Place them on a microwave safe plate and cook on high for 10–12 minutes, flipping halfway through, until tender. Note: Piercing allows steam to escape so they don't burst.
  2. Cube the potatoes. Once the potatoes are cool enough to handle, peel away the skins with your fingers and roughly chop the flesh into 1 inch cubes. Look for a fluffy, soft texture.
  3. Crisp the bacon. In a Dutch oven over medium heat, cook the 6 diced bacon slices until they are golden and crackling.
  4. Reserve the fat. Use a slotted spoon to remove the bacon and set aside on paper towels. Carefully pour off all but 2 tablespoons of the bacon fat from the pot.
  5. Sauté the aromatics. Add the 1/4 cup butter to the remaining bacon fat. Stir in the diced onion and cook until translucent and soft, then add the 3 cloves of minced garlic for 60 seconds.
  6. Create the roux. Whisk in the 1/4 cup flour. Cook for 1-2 minutes until it smells slightly nutty. Note: This removes the raw flour taste.
  7. Build the broth. Slowly pour in the 3 cups chicken broth and 2 cups room temperature milk while whisking constantly. Whisk until no lumps remain.
  8. Thicken the base. Simmer the mixture over medium low heat for about 5 minutes until the liquid coats the back of a spoon.
  9. Incorporate the potatoes. Stir in the chopped potatoes and 1/2 cup sour cream. Use a potato masher to lightly mash some of the potatoes until your desired thickness is reached.
  10. The final melt. Stir in the 1 1/2 cups cheddar cheese, salt, pepper, and 1/4 tsp smoked paprika until the cheese is completely melted and silky. Serve topped with the reserved bacon and chives. Six Dumpling Sauces Recipe in 5 Minutes — Elevate your appetizers with Six Dumpling Sauces that rival restaurant qualit...Pecan Pie Bars: Crispy Baked with Caramelized Topping — Make the best homemade Pecan Pie Bars using this recipe for a flaky shortbrea...Chicken Enchilada Rice Casserole for Dinner — Master the ultimate Chicken Enchilada Rice with this one-pot recipe. This eas... $img_2$