- 3 potatoes, peeled and diced into 1/2” pieces
- 1 yellow onion, diced
- 4 cloves garlic, grated
- 3 tbsp all-purpose flour
- 3 tbsp unsalted butter
- 2.5 cups chicken stock
- 2.5 cups whole milk
- 1/2 cup sour cream
- 1 cup shredded red cheddar
- Spring onion, chopped
- Salt and black pepper, to taste
Toppings
- Sour cream
- Red cheddar, shredded
- 4 slices of bacon, diced
- In a large dutch oven or soup pot, cook the bacon until it becomes nice and crispy.
- Remove to a paper towel-lined plate using a slotted spoon and set aside.
- Add butter to the pot and saute the onion becomes translucent.
- Add in garlic and saute for another 30 seconds.
- Mix in flour and stir constantly for about 1 minute.
- Add the chicken stock and potatoes. Bring to a simmer and cook for about 10 minutes.
- Add the milk and continue cooking the potatoes till tender.
- Season with salt and black pepper
- Add the sour cream and cheese and stir everything together. If you soup it too thick, add 1/2 cup of water or chicken stock.
- Finally, add the spring onions.
- When you’re ready to serve, top the soup with some cheese, bacon and top with some sour cream.
