Ingredients
Scale
- 4 peeled, cubed, large russet or yukon gold potatoes
- 8 chopped bacon slices
- ¼ cup unsalted butter
- ⅛ teaspoon ground cayenne pepper
- 2 minced garlic cloves
- 1 finely chopped medium onion
- 2½ cups low-sodium chicken broth
- ¼ cup all-purpose flour
- 2½ cups milk
- 1 cup shredded white cheddar cheese
- 1 cup shredded sharp cheddar cheese
- ¼ cup chopped fresh chives
- ½ cup sour cream
- Salt and black pepper, to taste
Instructions
- Cook the bacon in a large pot, then remove it with a slotted spoon, leaving the grease in the pot.
- Add enough butter so you end up with 2 tablespoons of fat in the pot.
- Melt the butter and then add the onions and potatoes and cook for 5 minutes.
- Add the cayenne pepper and garlic and cook for 1 minute, stirring all the time.
- Remove the potatoes, garlic and onions to a bowl, using a slotted spoon.
- Now add enough butter to the pan so there’s about 4 tablespoons of fat in there in total.
- Sprinkle in the flour and whisk, then cook for 2 or 3 minutes, whisking all the time.
- Mix in the milk and chicken broth gradually, alternating between the two.
- Now add the potatoes, garlic and onion back into the pan and cook until the potatoes are tender.
- Whisk in the cheese and then take the pan off the heat and stir in the sour cream, chives and bacon.
- Season to taste with salt and black pepper.
- Cook Time: 45 minutes