Creamy, hearty and loaded with bacon, cheddar and sour cream. This one is one pot, no blender and very easy — exactly the kind of cozy fall dinner I think will work well for the soup series.

Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 6

Ingredients

• 6 slices bacon, chopped
• 3 tablespoons butter
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• ¼ cup all-purpose flour
• 4 cups chicken broth
• 2 cups whole milk
• 2 pounds russet potatoes, peeled and cut into small cubes
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika
• 1 cup shredded sharp cheddar cheese
• ½ cup sour cream
• 2 green onions, sliced

For serving:

• Extra shredded cheddar
• Crumbled bacon
• Green onions
• Sour cream

Instructions

1. Add the chopped bacon to a large Dutch oven or soup pot. Cook over medium heat until crisp. Remove the bacon with a slotted spoon and set aside, leaving about 1 tablespoon of bacon drippings in the pot.
2. Add the butter and onion. Cook for 4–5 minutes until the onion is soft. Add the garlic and cook for another 30 seconds.
3. Sprinkle in the flour and stir constantly for about 1 minute.
4. Slowly whisk in the chicken broth, followed by the milk.
5. Add the potatoes, salt, pepper, garlic powder and smoked paprika. Bring to a gentle simmer.
6. Cover partially and cook for 15–20 minutes, stirring occasionally, until the potatoes are very tender.
7. Use the back of a wooden spoon or potato masher to lightly mash some of the potatoes right in the pot. Leave plenty of chunks — this naturally thickens the soup without needing a blender.
8. Reduce the heat to low. Stir in the cheddar, sour cream and about half of the cooked bacon. Cook just until the cheese melts and the soup is creamy. Don’t let it boil after adding the dairy.
9. Ladle into bowls and pile on the remaining bacon, extra cheddar, green onions and a little sour cream.