Ingredients:

  • 4 large Russet potatoes (approx. 2.5 lbs), scrubbed
  • 2 tsp extra virgin olive oil
  • 1 tsp kosher salt
  • 6 slices thick-cut smoked bacon, diced
  • 4 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 3 cups whole milk, room temperature
  • 2 cups low-sodium chicken broth
  • 1 cup full-fat sour cream
  • 1 tsp black pepper, freshly cracked
  • 1.5 cups sharp cheddar cheese, freshly shredded
  • 1/2 cup fresh chives or green onions, thinly sliced

Instructions:

  1. Preheat oven to 400°F (200°C). Rub potatoes with olive oil and salt, pierce with a fork, and bake on the rack for 45–50 minutes until fork-tender.
  2. Once potatoes are cool enough to handle, slice them in half, scoop out the flesh, and roughly chop. Optionally reserve some crispy skins for garnish.
  3. In a large Dutch oven over medium heat, cook diced bacon until fat is rendered and bacon is crisp. Remove bacon with a slotted spoon, reserving 2 tablespoons of fat in the pot.
  4. Add butter and diced onion to the pot. Sauté until translucent (about 5 minutes), then add minced garlic and cook for 60 seconds until fragrant.
  5. Sprinkle flour over the onion mixture and whisk constantly for 2 minutes to cook out the raw starch flavor.
  6. Slowly pour in chicken broth and milk while whisking vigorously to eliminate lumps. Bring to a gentle simmer.
  7. Fold in the chopped potato flesh, sour cream, black pepper, and most of the bacon bits. Simmer for 5-10 minutes to allow flavors to meld.
  8. Stir in shredded cheddar cheese and chives just before serving. Garnish with additional sour cream and bacon bits if desired.