4large russet potatoespeeled and cut into 1-inch cubes (about 2 pounds)
1cupshredded cheddar cheeseplus more for garnish
1cupsour creamor plain Greek yogurt
Kosher salt and freshly ground black pepperto taste
8slicesbacondiced and cooked crisp
Melt butter in a large stockpot or Dutch oven over medium heat. Add onion and cook, stirring often, for 4-5 minutes. Stir in garlic and cook for one minute more. Whisk in flour and cook until golden, about 2 minutes.
Gradually whisk in milk and heavy cream, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Gradually pour in the chicken broth and whisk until combined. Stir in potatoes and bring the mixture to a simmer (do not boil).
Reduce heat to low and simmer until potatoes are tender, about 15-20 minutes, stirring often to keep the bottom from burning.
Meanwhile, cook bacon until crisp. Drain grease and chop into bite sized pieces.
Stir in sour cream, half of the shredded cheddar cheese, and half of the bacon. Taste and add salt and pepper as desired. If the soup is too thick, add more milk as needed until the consistency is to your liking.
Serve immediately, garnished with chives, and the remaining shredded cheddar cheese and bacon, if desired.
Storage: Leftovers can be stored in an airtight container in the fridge for 3-4 days. Reheat in the microwave or on the stovetop.
Freezing: Potato Soup makes an excellent freezer meal. Allow the soup to cool completely, then portion into freezer bags or airtight freezer containers. Make sure to label them, then store in the freezer for up to six months.
Reheating: Thaw completely in the refrigerator first if necessary, then heat in a saucepan on the stovetop. You can also heat in the microwave, gently.
The cooking time could vary based on the heat level or even on the potatoes themselves or how big you cut them.
I wanted the potatoes to still have some texture, so you may want to cook them a little longer than I did.