Cooking Instructions

• Start by dicing the Yukon Gold potatoes and onions, and chopping the garlic and chives. Make sure to reserve the chives for garnishing later!
• In a large pot, cook the bacon over medium heat until it's crispy, which takes about 5-7 minutes. Once done, remove it and set aside, keeping the delicious bacon fat in the pot.
• Add the diced onions and chopped garlic to the bacon fat. Sauté for about 3-4 minutes, or until the onions are translucent and fragrant.
• Pour in the diced potatoes along with your broth of choice. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the potatoes are tender.
• Using an immersion blender, blend the soup until creamy. Feel free to leave a few potato chunks for a delightful texture contrast!
• Stir in the heavy cream and shredded cheddar cheese, mixing until the cheese has melted and everything is well combined.
• Ladle the soup into bowls and garnish with the reserved crispy bacon, chopped chives, and a dollop of sour cream on top.