Ingredients

• 1 package smoked bacon (about 12 oz / 340 g)

• 1 green onion, chopped (plus extra for garnish)

• 2 celery stalks, diced

• 1 large carrot, diced

• 2 tsp garlic, minced

• 2 lbs red potatoes, cubed

• 6 chicken bouillon cubes (or 6 tsp chicken base)

• 8 tbsp butter

• 12 tbsp all-purpose flour

• 4 cups milk, divided (room temperature recommended)

• 8 oz sour cream

• 18 oz sharp cheddar cheese, shredded and divided (about 2¼ cups)

• Salt and black pepper, to taste

• Chives or additional green onions, for garnish

Instructions

1. Prep the Ingredients

• Wash and cube the red potatoes.

• Dice the onion, celery, and carrot, and mince the garlic.

2. Cook the Bacon

• In a large pot over medium heat, cook the bacon until crisp.

• Transfer to a paper towel-lined plate to drain and cool.

• Reserve about 3 tablespoons of bacon fat in the pot; discard the rest.

• Once cooled, chop the bacon into bite-sized pieces and set aside.

3. Sauté the Vegetables

• In the same pot with the bacon fat, add the celery, green onion, and carrot.

• Cook for about 6 minutes, until the onion is translucent.

• Add the garlic during the last 30 seconds, stirring until fragrant.

4. Cook the Potatoes

• Add the cubed potatoes to the pot and stir to coat with the aromatics.

• Pour in about 50 oz (6¼ cups) of water and add the bouillon cubes.

• Bring to a boil, then reduce heat to a simmer.

• Cook for 10–12 minutes, or until the potatoes are tender.

• Use a potato masher to gently mash some of the potatoes, leaving some chunks for texture.

5. Make the Cream Base

• In a separate saucepan, melt the butter over medium heat.

• Whisk in the flour and cook for 1 minute, stirring constantly.

• Slowly whisk in 2 cups of the milk, stirring until thickened and smooth.

• Season lightly with salt and pepper.

6. Combine and Finish

• Add the cream mixture to the pot with the potatoes.

• Stir in the remaining 2 cups of milk, sour cream, 16 oz (about 2 cups) shredded cheddar, half the bacon, and chopped green onions or chives.

• Simmer over low heat, stirring frequently, until the cheese is fully melted and the soup is creamy.

• Taste and adjust seasoning with more salt and pepper if needed.

7. Serve

• Ladle soup into bowls.

• Top each serving with extra shredded cheese, bacon, and a sprinkle of chives or green onions.

Tips for Success

• Use room-temperature milk to avoid lumps when making the cream base.

• For extra richness, swap one cup of milk for heavy cream.

• This soup thickens as it cools; add a splash of milk or broth when reheating to thin it out.

Make Ahead & Storage

• Refrigerator: Store in an airtight container for up to 3 days.

• Freezer: Not recommended, as the dairy base can separate when thawed.

• Reheating: Warm slowly over low heat, stirring often to maintain a creamy texture.

Timing

• Prep Time: 15 minutes

• Cook Time: 40 minutes

• Total Time: ~55 minutes