Yield: 8 servings.
1 pound thick-cut sliced bacon
½ cup chopped yellow onions
4 russet potatoes, baked and peeled
2⁄3 cup all-purpose flour
2 cups whole milk
3 cups chicken stock
1 teaspoon salt
2 teaspoons fresh ground black pepper
2 cups sharp cheddar cheese, shredded
1 (8-ounce) container sour cream
6 chives, chopped
In a skillet, cook bacon until crispy. Remove bacon from skillet and place on paper towels to drain, reserving 3 tablespoons of bacon drippings. On medium-high heat, add drippings to stockpot or Dutch oven. Stir in onions and sauté for 5 minutes.
Cut baked potatoes into 1-inch cubes and set aside. Chop cooked bacon and set aside.
In a small mixing bowl, whisk together flour and milk. Pour milk mixture into hot skillet with cooked onions. Stir until milk thickens. Add chicken stock, salt, pepper, and 1½ cups of cheese. Whisk ingredients until cheese has melted. Add sour cream and stir. Add potatoes and simmer for 10 minutes. Garnish with bacon, cheese, and chives.
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