Ingredients

The following ingredients have 8 Servings
  • 8 ounces bacon (chopped)
  • 1 small onion (peeled and chopped)
  • 2-3 cloves garlic (minced)
  • 2 ½ pounds russet potatoes
  • 4 cups chicken broth
  • 1 ½ cups half & half
  • 2 tablespoons cornstarch
  • 2 cups shredded sharp cheddar cheese (divided)
  • 2/3 cup chopped scallions (divided)
  • ½ cup sour cream
  • Salt and pepper

Instruction

  • Set a 6+ quart saucepot over medium heat. Add the chopped bacon. Stir and brown for 5 minutes, or until brown and crispy. Scoop out the bacon and reserve for later use.
  • Remove the bacon grease, leaving just 1 tablespoon in the pot. Add the chopped onions and garlic. Sauté for 2-4 minutes to soften.
  • Meanwhile, wash the potatoes and chop them into ¾ inch cubes, leaving the skins on. Add the chopped potatoes to the pot. Pour in the broth.
  • Cover the pot and simmer for 20 minutes, until the potatoes are fork-tender.
  • Mix the half & half with the cornstarch, stirring until all clumps have dissolved.
  • Once the potatoes are soft, use a potato masher to mash about half of the potatoes, leaving plenty of large pieces. Then stir in the half & half mixture, 1 cup shredded cheese and 1/3 cup scallions.
  • Simmer 3-5 minute to thicken the soup base. Taste, then salt and pepper as needed.
  • Serve warm with shredded cheddar, crispy bacon bits, sour cream, and scallions on top.