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Place sliced potatoes into a stockpot and completely cover with 1" of water. Season with ½ tsp salt and cook 8-10 minutes or until potatoes pierce easily with a knife then drain.
Meanwhile, saute bacon in a dutch oven until crispy then transfer to a plate, reserving 1 Tbsp bacon grease.
Add 4 Tbsp butter and chopped onions then sautee until tender. Add garlic and cook another minute until fragrant.
Quickly whisk in the flour. Slowly add 2 1/2 cups milk and 2 1/2 cups broth, whisking constantly then bring to a soft boil.
Add drained potatoes and season soup with 1 tsp salt and 1/4 tsp pepper or season to taste.
Stir in 3/4 cup sour cream, 1 cup shredded cheddar, and half half of your cooked bacon (reserving the rest for serving). Bring to a boil then remove from heat and serve with your favorite toppings.