2poundsyukon gold potatoes, chopped in bit-sized chunks
4cupschicken broth
2cupsmilk
1cupheavy cream
salt to taste
ground black pepper to taste
1/2cupsour cream + more for topping
1/2cupshredded cheddar cheese, for topping
chives or green onion, for topping
Instructions
Fry bacon until crisp in a dutch oven or large pot. Remove the bacon from the pot, leaving its fat. Cut the bacon into small pieces and set aside.
Add the chopped onions and saute until transluscent. Add the minced garlic and cook until fragrant. Add butter, once melted add the flour. Whisk until the flour turns lightly brown.
Add potatoes, broth, milk, heavy cream, salt and pepper. Cook until potatoes are tender. Using an immersion blender puree the soup leaving a little bit of chunks. You may use potato masher and mash the soup directly inside the pot but also leaving some chunks. (Or altenatively, transfer half of the soup into a blender and blend until smooth. Then pour back the blended soup back into the pot.)
Add sour cream and bacon pieces. Stir. Simmer for 10-15 minutes. Serve and top with more sour cream and bacon pieces. Also add cheddar cheese and chives.