Ingredients:

  • 4 lbs Russet potatoes, scrubbed
  • 2 tbsp extra virgin olive oil
  • 1 tbsp Kosher salt
  • 8 oz thick-cut bacon, diced
  • 1 large yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 4 cups chicken bone broth
  • 2 cups whole milk, room temperature
  • 1 cup heavy cream
  • 1 tsp smoked paprika
  • 1.5 cups sharp cheddar cheese, freshly shredded
  • 1 cup full-fat sour cream
  • 1 bunch fresh chives, sliced
  • Salt and cracked black pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C). Pierce potatoes with a fork, rub with olive oil, and coat in kosher salt. Roast directly on the oven rack for 1 hour until skins are crisp and interiors are tender.
  2. Let potatoes cool slightly, then scoop the flesh from the skins. Chop half into cubes and lightly mash the other half; set aside.
  3. In a 6-quart Dutch oven over medium heat, cook diced bacon until crisp. Remove bacon with a slotted spoon, leaving 3-4 tablespoons of rendered fat in the pot.
  4. Sauté diced onion in the bacon fat until translucent (about 5 minutes). Add minced garlic and cook for 1 minute until fragrant.
  5. Whisk in the flour and cook for 2 minutes to create a roux. Gradually whisk in the chicken bone broth, milk, and heavy cream, ensuring no lumps remain.
  6. Add the smoked paprika and the prepared potatoes (both cubed and mashed). Simmer for 10-15 minutes until thickened.
  7. Stir in the shredded cheddar and sour cream until melted and smooth. Season with salt and pepper. Garnish with reserved bacon and fresh chives.