Ingredients:

  • 6 slices thick-cut bacon, diced (approx. 225g)
  • 3 tbsp unsalted butter (42g)
  • 1 large yellow onion, finely diced (approx. 200g)
  • 3 cloves garlic, minced
  • 1.5 lbs Russet potatoes, peeled and cubed (approx. 680g)
  • 1 lb Yukon Gold potatoes, peeled and cubed into 1/2 inch pieces (approx. 450g)
  • 4 cups low-sodium chicken stock (950ml)
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 1/3 cup all-purpose flour (40g)
  • 2 cups whole milk (475ml)
  • 1/2 cup heavy cream (120ml)
  • 1 cup sharp cheddar cheese, shredded (115g)
  • 1/2 cup sour cream (120g)
  • 1/2 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper

Instructions:

  1. Place diced bacon (225g) in a cold Dutch oven and turn heat to medium. Cook for 8-10 minutes until the bacon is deep mahogany and crackling. Remove with a slotted spoon and drain, reserving the rendered fat in the pot. Leave 2 tbsp of fat in the pot.
  2. Add butter (42g) to the reserved bacon fat, then add diced onion (200g). Sauté until translucent (about 5 minutes).
  3. Stir in minced garlic (3 cloves) for 60 seconds until fragrant.
  4. Add Russet potatoes (680g), Yukon Gold potatoes (450g), chicken stock (950ml), thyme (1 tsp), and paprika (1 tsp) to the pot. Bring to a boil, then simmer for 15-20 minutes until potatoes are easily smashed against the pot side.
  5. In a separate jar, whisk flour (40g) into milk (475ml) until no lumps remain.
  6. Pour the milk mixture into the pot and simmer for 5 minutes until the liquid coats the back of a spoon.
  7. Remove from heat. Stir in heavy cream (120ml), cheddar cheese (115g), and sour cream (120g) until the cheese is fully melted and silky.
  8. Season with salt (1/2 tsp) and pepper (1/2 tsp), and top with the reserved bacon and fresh chives before serving.