# What You'll Need:
→ Potatoes
01 - 4 large russet potatoes, scrubbed
→ Dairy
02 - 1 cup sour cream
03 - 1 ½ cups shredded sharp cheddar cheese
04 - 1 cup whole milk
05 - 1 cup heavy cream
06 - 2 tbsp unsalted butter
→ Meats
07 - 6 slices bacon
→ Vegetables & Aromatics
08 - 1 small yellow onion, finely diced
09 - 2 cloves garlic, minced
10 - 2 green onions, thinly sliced
→ Broth & Seasonings
11 - 4 cups low-sodium chicken broth
12 - ½ tsp smoked paprika
13 - Salt and freshly ground black pepper, to taste
→ Garnish
14 - Additional shredded cheddar cheese, for serving
15 - Additional sour cream, for serving
# How To Make It:
01 - Preheat oven to 400°F. Pierce potatoes with a fork, place on a baking sheet, and bake for 45–60 minutes until tender. Cool slightly, then peel and cut into ½-inch chunks.
02 - Cook bacon in a large pot over medium heat until crispy. Remove bacon, crumble, and set aside. Discard all but 2 tablespoons bacon fat.
03 - In the same pot, add butter and diced onion. Sauté until translucent, about 3–4 minutes. Add garlic and cook for 1 minute more.
04 - Stir in chicken broth and bring to a simmer. Add potato chunks, smoked paprika, salt, and pepper. Simmer for 10 minutes, gently breaking up some potatoes with a spoon for a thicker texture.
05 - Reduce heat to low. Stir in milk, heavy cream, and 1 cup cheddar cheese until melted and smooth. Add sour cream and half the crumbled bacon, stirring to combine. Heat gently without boiling.
06 - Taste and adjust seasoning as needed. Ladle soup into bowls and top with remaining cheddar, bacon, green onions, and a dollop of sour cream.
