Heat a large pot over medium heat and cook the bacon until crispy. Set the bacon aside on a plate lined with paper towels, but don’t even think about tossing that glorious bacon grease—it’s your secret weapon.
Sauté Your Aromatics:
In the same pot, toss in the onion and let it sizzle in the bacon grease. Cook for 3–5 minutes, or until the onions look soft and you’re questioning why you don’t caramelize onions for fun. Add the garlic and cook for another 30 seconds (don’t burn it unless you enjoy a hint of bitterness).
Potatoes Meet Broth:
Add the diced potatoes to the pot and pour in the chicken broth. Bring it all to a boil, then lower the heat and let it simmer for 15 minutes, or until the potatoes are so soft you can mash them with a harsh glance.
Blend or Mash:
Here’s your moment of truth: blend the soup until creamy with an immersion blender or mash it with a potato masher if you like a chunkier vibe. (No blender? That’s okay—you’re rustic!)
Make It Creamy:
Stir in the heavy cream, cheddar cheese, and sour cream. Watch in awe as your soup turns into a cheesy masterpiece. Add salt and pepper to taste, because this is your kingdom of flavor.
Serve Like a Boss:
Ladle the soup into bowls, then go wild with toppings: sprinkle cheddar cheese, crumble the bacon, add a dollop of sour cream, and scatter those chives like you’re on a cooking show.
