Step by step

Method

4 steps

1. 1

   In a heavy pot over medium heat, cook 4 slices chopped bacon until crisp and the fat renders, 6–8 minutes. Scoop the bacon onto a paper towel; leave about 2 tablespoons drippings in the pot.

2. 2

   Sauté 1 diced onion in the drippings until soft and translucent with a little golden edge, about 5 minutes. Add 3 minced garlic cloves for 30 seconds. Sprinkle in 2 tablespoons flour and cook, stirring, 1 full minute so it smells toasty — not raw and pasty.

3. 3

   Slowly whisk in 4 cups chicken broth, then add 4 cups diced potatoes. Bring to a simmer and cook 15 minutes until the potatoes are fork-tender with no hard centers. Mash some of the potatoes against the side of the pot for body, leaving plenty of soft chunks.

4. 4

   Drop the heat to low. Stir in 1 cup milk or half-and-half and 1½ cups shredded sharp cheddar until melted and smooth. Season with kosher salt and black pepper to taste. Ladle into bowls and top with the reserved bacon and sliced green onions. You want thick, spoon-coating potato soup with gooey cheese — not thin broth or a gluey flour paste.