Ingredients
2 cloves garlic, minced
1/2 cup unsalted butter
4 large potatoes, peeled and cubed
1 medium onion, finely chopped
1/4 cup all-purpose flour
4 cups chicken broth
2 cups whole milk or heavy cream
1 1/2 cups shredded sharp cheddar cheese
1/2 cup sour cream
Salt and pepper to taste
6 strips bacon, cooked and crumbled
1/4 cup chopped green onions
Instructions
Cook the Potatoes: In a large pot, bring water to a boil. Add the cubed potatoes and cook until tender, about 10-15 minutes. Drain and set aside.
Sauté the Aromatics: In a large saucepan, melt the butter over medium heat. Add the chopped onion and garlic, sautéing until soft and fragrant, about 5 minutes.
Make the Roux: Sprinkle the flour over the onion and garlic mixture, stirring constantly for 1-2 minutes until the flour is fully incorporated and lightly golden.
Add Liquids: Slowly whisk in the chicken broth and milk. Continue whisking until the mixture is smooth and starts to thicken, about 5-7 minutes.
Combine Potatoes: Add the cooked potatoes to the soup base, mashing some of them with the back of a spoon for a thicker texture. Stir in the shredded cheddar cheese, sour cream, and season with salt and pepper.
Simmer: Let the soup simmer on low heat for 10-15 minutes, stirring occasionally, until all ingredients are well combined and heated through.
Serve: Ladle the soup into bowls and garnish with crispy crumbled bacon, extra shredded cheese, and chopped green onions.
Enjoy.