Ingredients
- 6 slices bacon, chopped (optional; or use 2 tbsp butter for vegetarian)
- 2 tbsp unsalted butter (plus more as needed)
- 1 medium yellow onion, diced
- 2 ribs celery, diced (optional)
- 3 cloves garlic, minced (or 1 tsp garlic powder)
- 2 lb russet potatoes, peeled and ½-inch diced
- 4 cups low-sodium chicken or vegetable broth
- 1 cup whole milk
- 1 cup half-and-half (or 12 oz evaporated milk)
- ½ cup sour cream
- 1 tsp kosher salt, plus more to taste
- ½ tsp black pepper
- ½ tsp dried thyme
- 1 bay leaf
- 1 cup shredded sharp cheddar, divided (½ cup for melt-in, rest for topping)
- 2 tbsp chopped chives or green onions (topping; optional)
Equipment
- 5–6 qt Dutch oven or soup pot
- potato masher
- immersion blender (optional)
Method
- Stovetop: In a large pot, cook bacon over medium until crisp; remove to a plate. Keep ~1 Tbsp drippings and add butter if needed.
- Sauté onion and celery 4–5 minutes. Stir in garlic for 30 seconds.
- Add potatoes, broth, thyme, bay leaf, salt, and pepper. Bring to a boil, then simmer 12–15 minutes until tender.
- Mash some potatoes in the pot to thicken (or use an immersion blender briefly).
- Stir in milk and half-and-half; warm gently without boiling.
- Off heat, stir in sour cream and ½ cup cheddar. Taste and adjust seasoning.
- Serve hot topped with bacon, remaining cheddar, and chives.
- Slow Cooker (Alternate): Add potatoes, onion, celery, garlic, broth, thyme, bay leaf, salt, and pepper to the slow cooker. Cook 4–5 hrs on HIGH or 7–8 hrs on LOW until tender.
- Mash some potatoes. Stir in milk, half-and-half, and sour cream; heat 20 minutes on HIGH. Top with cheddar, bacon, and chives.
- Instant Pot (Alternate): Using Sauté, cook bacon; remove. Sauté onion and celery, then add garlic.
- Add potatoes, broth, thyme, bay leaf, salt, and pepper; scrape bottom to deglaze. Pressure cook 8 minutes (High), quick release.
- Mash some potatoes. Stir in milk, half-and-half, and sour cream on Keep Warm. Finish with cheddar, bacon, and chives.
Nutrition
Calories: 360kcalCarbohydrates: 43gProtein: 12gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 55mgSodium: 780mgPotassium: 700mgFiber: 3gSugar: 6gVitamin A: 500IUVitamin C: 11mgCalcium: 200mgIron: 1.6mg
Notes
Gluten-free: Skip flour entirely; thicken by mashing some potatoes or use a 1 Tbsp cornstarch slurry.
Dairy-free: Use olive oil and 1–1½ cups full-fat coconut milk or cashew cream; omit cheese and sour cream.
Equipment: 5–6 qt Dutch oven or soup pot, potato masher, immersion blender (optional).
Food safety: If adding cooked chicken, reheat to 165°F before serving.
Alternate Methods: Slow Cooker and Instant Pot steps included below.
Dairy-free: Use olive oil and 1–1½ cups full-fat coconut milk or cashew cream; omit cheese and sour cream.
Equipment: 5–6 qt Dutch oven or soup pot, potato masher, immersion blender (optional).
Food safety: If adding cooked chicken, reheat to 165°F before serving.
Alternate Methods: Slow Cooker and Instant Pot steps included below.
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