Ingredients:
- 6 slices (60g) thick-cut smoked bacon, diced
- 3 cups (680g) Russet potatoes, peeled and cubed into ½ inch pieces
- ½ cup (60g) yellow onion, finely diced
- 3 cloves (15g) garlic, minced
- 4 tbsp (56g) unsalted butter
- ¼ cup (30g) all-purpose flour
- 2 cups (480ml) whole milk, room temperature
- 1 cup (240ml) chicken broth, low sodium
- ½ tsp (3g) salt
- ¼ tsp (1g) black pepper
- ¼ tsp (1g) smoked paprika
- 1 ½ cups (170g) sharp cheddar cheese, shredded
- ¼ cup (15g) fresh chives, thinly sliced
- ½ cup (60g) sour cream
Instructions:
- Place the diced bacon in the Dutch oven over medium heat. Fry until the bacon is crisp and the fat has rendered.
- Use a slotted spoon to remove the bacon bits, leaving the fat in the pot.
- Add the diced onions to the bacon fat and sauté until translucent (about 3-4 minutes). Stir in the minced garlic and cook for 30 seconds until fragrant.
- Stir in the butter until melted, then whisk in the flour. Cook this roux for 2 minutes, stirring constantly, until it smells slightly nutty.
- Slowly pour in the chicken broth and whole milk while whisking vigorously to ensure no flour clumps remain.
- Add the cubed potatoes, salt, pepper, and smoked paprika. Bring the mixture to a gentle simmer.
- Reduce heat to low, cover, and simmer for 15-20 minutes until potatoes are fork-tender.
- For a chunky texture, use a potato masher to crush about 30% of the potatoes. For a smooth puree, use an immersion blender for 5-10 seconds.
- Stir in the sour cream and half of the shredded cheddar cheese until completely melted and glossy. Top with remaining cheese, bacon, and chives.