Ingredients
Scale
- 6 large baking potatoes (about 3 pounds), peeled and diced into 1-inch cubes
- 6 slices smoked bacon, chopped (substitute with pancetta or turkey bacon for a lighter option)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable stock (homemade or low-sodium store-bought)
- 1 cup whole milk (or use half-and-half for extra creaminess, or almond milk for dairy-free)
- 1 cup sharp cheddar cheese, shredded (use a mature cheddar for depth, or a dairy-free cheese alternative)
- 1/2 cup sour cream (optional, for richness)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh chives, chopped (or green onions)
Instructions
- Start by preparing your potatoes. Peel and dice them into roughly 1-inch cubes so they cook evenly. I remember my mum always insisting on uniform sizes — it’s a small detail, but it makes all the difference in cooking times and texture.
- In a large heavy-bottomed pot, cook the chopped bacon over medium heat until crispy, about 7-8 minutes. Use a slotted spoon to remove the bacon and set aside, leaving the rendered fat in the pot — don’t skip this step! That smoky fat is pure flavour gold.
- Add the butter to the bacon fat and melt over medium heat. Stir in the chopped onion and cook until soft and translucent, about 5 minutes. Then add the minced garlic and cook for another minute until fragrant. This slow softening builds the base of your soup’s flavour, so be patient.
- Sprinkle the flour over the onions and garlic, stirring constantly to make a roux. Cook for 2-3 minutes until the mixture turns a light golden colour — this will thicken your soup beautifully without lumps.
- Slowly pour in the chicken or vegetable stock while whisking to avoid any clumps. Bring to a gentle boil, then add the diced potatoes. Reduce the heat and let it simmer gently for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
- Once the potatoes are soft, use a potato masher or immersion blender to partially mash the soup, leaving some chunks for texture. This part always reminds me of those early mornings in my mum’s kitchen, where imperfect lumps were just part of the charm.
- Stir in the milk and half of the shredded cheddar cheese. Let the cheese melt into the soup over low heat, stirring occasionally. Add salt and pepper to taste, but remember the bacon adds saltiness, so taste before seasoning too heavily.
- Remove the soup from heat and stir in the sour cream if using — it adds a lovely tang and richness. Finally, fold in the crispy bacon bits and most of the chopped chives, saving a little for garnish.
- Ladle into bowls and sprinkle the remaining cheddar and chives on top. Serve hot, with crusty bread or a fresh green salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
