Potato Soup

Ingredients

• 6 slices bacon, chopped
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1/4 cup all-purpose flour
• 4 cups low-sodium chicken broth
• 2 1/2 lb russet potatoes, peeled and cubed
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 cup whole milk
• 1/2 cup sour cream
• 1 cup shredded sharp cheddar
• 3 tbsp sliced chives

Instructions

Follow each step in order. The directions below are written so a beginner can understand what to do, what to look for, and when to move on to the next step.

1. Step 1.Place the chopped bacon in a cold Dutch oven, set it over medium heat, and cook slowly until crisp and the fat has rendered, then transfer the bacon to a lined plate.
2. Step 2.Leave about 2 tablespoons of bacon fat in the pot, add the onion, and cook for 5 minutes until tender before stirring in the garlic for another 30 seconds.
3. Step 3.Sprinkle the flour over the onions and stir continuously for 1 minute, making sure no dry pockets remain and the flour does not darken or stick to the pot.
4. Step 4.Add the chicken broth in several small additions while whisking, then stir in the potatoes, salt, and pepper and bring the liquid to a gentle simmer.
5. Step 5.Cover partially and cook for 15 to 18 minutes until a fork slides easily into the potatoes, stirring near the bottom occasionally so the thickening soup does not scorch.
6. Step 6.Mash about one-third of the potatoes directly in the pot to thicken the broth while leaving plenty of intact cubes for a hearty, clearly textured finished soup.
7. Step 7.Reduce the heat to low, stir in the milk and sour cream until smooth, then add the cheddar gradually and stop heating before the soup reaches a boil.
8. Step 8.Taste and adjust seasoning, ladle into bowls, and top with the reserved bacon and chives so every serving receives crisp, fresh contrast.