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Ingredients for 5 Servings

  • 4
    Russet potatoes
  • 8
    slices bacon
  • 4 tbsp
    butter
  • 2
    cloves garlic, minced
  • ¼ cup
    onion, diced
  • ⅓ cup
    flour
  • 3 cups
    milk
  • 2 cups
    chicken broth
  • 1 tsp
    salt
  • 2 cups
    shredded cheddar cheese
  • 1 cup
    sour cream

Total Time

  • Preparation Time
    35 min
  • Cooking Time
    45 min

Method

  1. Preheat the oven to 375 degrees. Place the potatoes on a baking sheet and place in the oven for 1 hour, let cool for 20 minutes, and cut into cubes.
  2. While the potatoes are baking, cook the bacon in a skillet over medium-high heat until crisp. Transfer to a paper towel-lined plate to drain and cool. Once the bacon has cooled, crumble it into small pieces.
  3. In a large pot, melt the butter over medium-low heat. Add the garlic and onion and cook for 2 to 3 minutes, or until the onion is tender. Add the flour into the pan and stir for 1 to 2 minutes. Slowly whisk in the milk until smooth. Gradually add the chicken stock. Bring to a light simmer until thickened, 5 to 7 minutes.
  4. Stir in the potatoes, cheese, bacon, and the sour cream and heat for 5-7 minutes. Place in bowls and top with cheese, bacon and chives if desired.
Goes Great with