Ingredients

The following ingredients have 10 Servings
  • 8 slices bacon chopped
  • 4 tablespoons butter
  • 4 large Russet potatoes or Yukon Gold potatoes peeled and cubed
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • ⅛ teaspoon cayenne pepper
  • ¼ cup flour
  • 2 ½ cups low sodium chicken broth
  • 2 ½ cups 2% milk
  • 1 cup shredded sharp cheddar
  • 1 cup shredded white cheddar
  • ½ cup sour cream
  • ¼ cup chopped chives
  • Salt and pepper to taste

Instruction

  • In a Dutch oven or heavy stockpot over medium heat brown the bacon.  Using a slotted spoon remove the bacon from the pan reserving the grease.  Add enough butter to make 2 tablespoons of fat. Melt the butter over medium heat.  Add the potatoes and onions to the pan cooking for 5 minutes or until the onions are soft.  Add the garlic and the cayenne pepper; cooking for 1 minute stirring constantly. Using a slotted spoon remove the potatoes, onions and garlic to a bowl or plate; reserving any fat in the pan.
  • Melt enough butter to make 4 tablespoons of fat.  Sprinkle in 1/4 cup flour and whisk to combine.  Cook for 2-3 minutes stirring constantly.  Whisk in the chicken broth and milk in several intervals alternating between the two.
  • Add the potatoes, onions and garlic back to the pot and simmer until the potatoes are tender.
  • Whisk in both shredded cheeses until melted.  Remove from the heat and stir in the bacon, sour cream, chives and salt and pepper to taste.