Ingredients:

  • 3 lbs Russet potatoes, peeled and cubed into 1/2 inch pieces
  • 6 slices thick-cut bacon, chopped
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 4 cups chicken stock
  • 2 cups whole milk
  • 1 cup sour cream
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1/2 cup fresh chives or green onions, thinly sliced
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. In a large Dutch oven over medium heat, cook the chopped bacon until crispy and mahogany colored. Use a slotted spoon to remove bacon bits to a paper towel-lined plate, leaving 3 tablespoons of rendered fat in the pot.
  2. Add the diced onions to the bacon fat and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for 60 seconds until fragrant.
  3. Sprinkle the flour over the onion mixture and whisk constantly for 2 minutes to cook out the raw flour taste.
  4. Slowly pour in the chicken stock and milk while whisking continuously to prevent lumps. Bring the mixture to a gentle simmer.
  5. Add the cubed potatoes and smoked paprika. Simmer uncovered for 15-20 minutes or until the potatoes are fork-tender.
  6. Use a potato masher to crush approximately half of the potatoes directly in the pot to achieve a creamy yet chunky texture.
  7. Stir in the sour cream and shredded cheddar cheese until melted and smooth. Season with salt and pepper to taste.
  8. Serve hot, topped with the reserved crispy bacon bits and sliced chives.