Ingredients:

  • 3 lb (1360 g) russet potatoes (about 5 medium), scrubbed and diced into ½-inch cubes, skins on
  • 1 medium yellow onion (150 g), finely diced
  • 3 cloves garlic, minced (about 9 g)
  • ¼ cup (57 g) unsalted butter
  • ⅓ cup (40 g) all-purpose flour
  • 4 cups (960 ml) low-sodium chicken broth
  • 2 cups (480 ml) whole milk
  • 1 cup (240 ml) heavy cream
  • 1 tsp (6 g) kosher salt, plus more to taste
  • ½ tsp (1 g) freshly ground black pepper
  • 8 oz (225 g) sharp cheddar, freshly shredded from a block
  • 4 oz (115 g) thick-cut beef bacon (about 6 slices)
  • ½ cup (25 g) thinly sliced green onions
  • ½ cup (120 g) sour cream
  • 1 cup (35 g) oyster crackers

Instructions:

  1. Cook the beef bacon in a 10-inch skillet over medium heat for 8 to 10 minutes, turning occasionally, until deep brown and crisp. Drain on paper towels, then crumble once cool enough to handle.
  2. Scrub and dice the potatoes into ½-inch cubes, leaving the skins on. Finely dice the onion, mince the garlic, shred the cheddar from the block, and slice the green onions.
  3. Melt the butter in a 6-quart Dutch oven over medium heat. Add the onion and cook for 4 to 5 minutes, until translucent and soft.
  4. Add the garlic and stir for 30 seconds, until fragrant.
  5. Sprinkle the flour over the onions and whisk constantly for 1 to 2 minutes, until the mixture smells lightly toasted with no raw flour aroma.
  6. Slowly whisk in the chicken broth, scraping the bottom of the pot to lift any browned bits. Add the diced potatoes, 1 tsp kosher salt and the black pepper.
  7. Bring to a boil, then reduce to a steady simmer. Partially cover and cook for 15 to 20 minutes, until the potatoes are fork-tender and the edges just begin to fall apart.
  8. Turn off the heat. Using an immersion blender, pulse 5 to 6 short bursts, blending about half of the potatoes and leaving the rest in chunks. The soup should look creamy with visible potato pieces.
  9. Stir in the whole milk and heavy cream. Return the pot to low heat and warm gently for 5 minutes. Do not let it boil.
  10. Remove the pot from the heat. Add the cheddar in handfuls, stirring after each addition until fully melted and smooth.
  11. Taste and adjust the salt and pepper. Ladle into warmed bowls and top each serving with bacon, green onions, a spoonful of sour cream and oyster crackers. Serve immediately.