4cups1-inch diced russet potatoes (peeled or unpeeled)
1cupfull-fat sour cream
2 1/2cupsshredded sharp cheddar, divided
chives, optional for garnish
Instructions
Heat a large pot or dutch oven over medium heat. While heating, dice bacon into small pieces. Add bacon to hot pot and cook until crisp. Remove to a paper towel lined plate. Leave bacon grease in pot. Look at how much grease is in the pot. You can measure (carefully!) or take your best guess. Add butter until you have 4 tablespoons, 1/4 cup, fat. I needed 2 tablespoons.
Once butter is melted, sprinkle in flour and whisk. Cook for 1 minute to remove the raw flour taste. Add salt, pepper, garlic chicken stock, half and half. Stir until well combined then add the potatotes and three-fourths of the cooked bacon. Bring to a simmer. Lower heat to medium-low and simmer for 15 to 20 minutes, until potatoes are tender and soup is thickened.
Turn off heat. Add sour cream and 2 cups of cheddar. Stir until melted and combined. Ladle into bowls and top each with remaining bacon and cheddar. Top with chives if using.