Ingredients

The following ingredients have 8 Servings
  • 4 tablespoons butter
  • 1 medium onion ((1/4-inch dice, about 1 cup))
  • 2 cloves garlic ((minced))
  • 1/4 cup all purpose flour
  • 4 cups chicken stock ((or vegetable stock))
  • 3 pounds potatoes ((1/2-inch dice, see notes))
  • 2 cups milk
  • 1 cup heavy cream
  • 1/2 cup sour cream
  • 8 ounces cheddar cheese ((shredded))
  • 6 slices bacon ((cooked and crumbled))
  • chives ((minced))

Instruction

  • Heat a large pot or Dutch oven over medium heat. Add the butter. Once melted, add the onions and cook until softened and translucent, about 3-4 minutes, stirring frequently.
  • Stir in the garlic and cook another 30-60 seconds, stirring constantly.
  • Sprinkle in the flour and continue to cook, stirring often, until just starting to brown, about 2 minutes.
  • Whisk in the stock, breaking up any lumps, and add the potatoes. Increase the heat and bring to a boil. Cook until the potatoes are fork-tender, about 10-12 minutes, stirring often.
  • Once the potatoes are tender, stir in the milk, heavy cream and sour cream. Cook 1-2 minutes to heat through.
  • Stir in 3/4ths of the cheese until melted and fully blended. Reserve the rest for serving.
  • Serve topped with the reserved cheddar cheese, bacon, chives and additional sour cream, if desired.