This dish contains the following allergens: Milk/Dairy, Wheat
Cooking mode
Step-by-step instruction without your screen going to sleep
4
large russet potatoes (2 pounds), peeled, cut into 1-inch cubes
6
slices bacon, cut into 1/2–inch pieces
1
large white onion, peeled, small diced
3
cloves garlic, peeled, minced
2 tablespoons
unsalted butter
34g
all-purpose flour
720g
chicken broth
480g
half-and-half
184g
sour cream
2 cups
shredded cheddar cheese, plus extra for garnish
kosher salt, as desired
ground black pepper, as desired
5
green onions, thinly sliced
4
large russet potatoes (2 pounds), peeled, cut into 1-inch cubes
6
slices bacon, cut into 1/2–inch pieces
1
large white onion, peeled, small diced
3
cloves garlic, peeled, minced
2 tablespoons
unsalted butter
1/4 cup
all-purpose flour
3 cups
chicken broth
2 cups
half-and-half
3/4 cup
sour cream
2 cups
shredded cheddar cheese, plus extra for garnish
kosher salt, as desired
ground black pepper, as desired
5
green onions, thinly sliced
Utensils
Cooking Pot
Large Pot
Paper towels
Ladle
Step 1
In a medium pot, add the potatoes and cover completely with water. Boil for 15 minutes or until fork-tender. Drain and set aside.
Step 2
Place a large pot over medium heat. Once hot, add the bacon and cook until crisp and golden brown, about 5 minutes. Transfer to a paper-towel-lined plate. Remove all but 2 tablespoons of bacon grease from the pot.
Step 3
Add the onion, garlic, and butter to the pot with the bacon grease. Cook over medium heat until softened, about 5 minutes.
Step 4
Once softened, add the flour to the pot and cook for 2 minutes, stirring occasionally. Add the chicken broth to the pot and stir until the flour is dissolved. Stir in the half-and-half and sour cream until combined.
Step 5
Add the reserved potatoes and desired amount of salt and pepper. Remove pot from heat.
Step 6
Assemble the immersion blender attachment on the power base. Submerge the blender head in the mixture.
Step 7
Press and hold the power button to blend for about 2 minutes or until desired consistency is achieved. Use an up-and-down motion while blending. Make sure to tilt the blade away from your body and stop any time the vents of the blender head are no longer submerged.
Step 8
When blending is complete, remove immersion blender from the pot and stir in the cheese. To serve, ladle the soup between bowls and top with reserved bacon, green onions, and cheese as desired.
In a medium pot, add the potatoes and cover completely with water. Boil for 15 minutes or until fork-tender. Drain and set aside.
4
large russet potatoes (2 pounds), peeled, cut into 1-inch cubes
6
slices bacon, cut into 1/2–inch pieces
1
large white onion, peeled, small diced
3
cloves garlic, peeled, minced
2 tablespoons
unsalted butter
34g
all-purpose flour
720g
chicken broth
480g
half-and-half
184g
sour cream
2 cups
shredded cheddar cheese, plus extra for garnish
kosher salt, as desired
ground black pepper, as desired
5
green onions, thinly sliced
4
large russet potatoes (2 pounds), peeled, cut into 1-inch cubes
6
slices bacon, cut into 1/2–inch pieces
1
large white onion, peeled, small diced
3
cloves garlic, peeled, minced
2 tablespoons
unsalted butter
1/4 cup
all-purpose flour
3 cups
chicken broth
2 cups
half-and-half
3/4 cup
sour cream
2 cups
shredded cheddar cheese, plus extra for garnish
kosher salt, as desired
ground black pepper, as desired
5
green onions, thinly sliced
Step 2 of 8
Place a large pot over medium heat. Once hot, add the bacon and cook until crisp and golden brown, about 5 minutes. Transfer to a paper-towel-lined plate. Remove all but 2 tablespoons of bacon grease from the pot.
4
large russet potatoes (2 pounds), peeled, cut into 1-inch cubes
6
slices bacon, cut into 1/2–inch pieces
1
large white onion, peeled, small diced
3
cloves garlic, peeled, minced
2 tablespoons
unsalted butter
34g
all-purpose flour
720g
chicken broth
480g
half-and-half
184g
sour cream
2 cups
shredded cheddar cheese, plus extra for garnish
kosher salt, as desired
ground black pepper, as desired
5
green onions, thinly sliced
4
large russet potatoes (2 pounds), peeled, cut into 1-inch cubes
6
slices bacon, cut into 1/2–inch pieces
1
large white onion, peeled, small diced
3
cloves garlic, peeled, minced
2 tablespoons
unsalted butter
1/4 cup
all-purpose flour
3 cups
chicken broth
2 cups
half-and-half
3/4 cup
sour cream
2 cups
shredded cheddar cheese, plus extra for garnish
kosher salt, as desired
ground black pepper, as desired
5
green onions, thinly sliced
Step 3 of 8
Add the onion, garlic, and butter to the pot with the bacon grease. Cook over medium heat until softened, about 5 minutes.
4
large russet potatoes (2 pounds), peeled, cut into 1-inch cubes
6
slices bacon, cut into 1/2–inch pieces
1
large white onion, peeled, small diced
3
cloves garlic, peeled, minced
2 tablespoons
unsalted butter
34g
all-purpose flour
720g
chicken broth
480g
half-and-half
184g
sour cream
2 cups
shredded cheddar cheese, plus extra for garnish
kosher salt, as desired
ground black pepper, as desired
5
green onions, thinly sliced
4
large russet potatoes (2 pounds), peeled, cut into 1-inch cubes
6
slices bacon, cut into 1/2–inch pieces
1
large white onion, peeled, small diced
3
cloves garlic, peeled, minced
2 tablespoons
unsalted butter
1/4 cup
all-purpose flour
3 cups
chicken broth
2 cups
half-and-half
3/4 cup
sour cream
2 cups
shredded cheddar cheese, plus extra for garnish
kosher salt, as desired
ground black pepper, as desired
5
green onions, thinly sliced
Step 4 of 8
Once softened, add the flour to the pot and cook for 2 minutes, stirring occasionally. Add the chicken broth to the pot and stir until the flour is dissolved. Stir in the half-and-half and sour cream until combined.
4
large russet potatoes (2 pounds), peeled, cut into 1-inch cubes
6
slices bacon, cut into 1/2–inch pieces
1
large white onion, peeled, small diced
3
cloves garlic, peeled, minced
2 tablespoons
unsalted butter
34g
all-purpose flour
720g
chicken broth
480g
half-and-half
184g
sour cream
2 cups
shredded cheddar cheese, plus extra for garnish
kosher salt, as desired
ground black pepper, as desired
5
green onions, thinly sliced
4
large russet potatoes (2 pounds), peeled, cut into 1-inch cubes
6
slices bacon, cut into 1/2–inch pieces
1
large white onion, peeled, small diced
3
cloves garlic, peeled, minced
2 tablespoons
unsalted butter
1/4 cup
all-purpose flour
3 cups
chicken broth
2 cups
half-and-half
3/4 cup
sour cream
2 cups
shredded cheddar cheese, plus extra for garnish
kosher salt, as desired
ground black pepper, as desired
5
green onions, thinly sliced
Step 5 of 8
Add the reserved potatoes and desired amount of salt and pepper. Remove pot from heat.
4
large russet potatoes (2 pounds), peeled, cut into 1-inch cubes
6
slices bacon, cut into 1/2–inch pieces
1
large white onion, peeled, small diced
3
cloves garlic, peeled, minced
2 tablespoons
unsalted butter
34g
all-purpose flour
720g
chicken broth
480g
half-and-half
184g
sour cream
2 cups
shredded cheddar cheese, plus extra for garnish
kosher salt, as desired
ground black pepper, as desired
5
green onions, thinly sliced
4
large russet potatoes (2 pounds), peeled, cut into 1-inch cubes
6
slices bacon, cut into 1/2–inch pieces
1
large white onion, peeled, small diced
3
cloves garlic, peeled, minced
2 tablespoons
unsalted butter
1/4 cup
all-purpose flour
3 cups
chicken broth
2 cups
half-and-half
3/4 cup
sour cream
2 cups
shredded cheddar cheese, plus extra for garnish
kosher salt, as desired
ground black pepper, as desired
5
green onions, thinly sliced
Step 6 of 8
Assemble the immersion blender attachment on the power base. Submerge the blender head in the mixture.
4
large russet potatoes (2 pounds), peeled, cut into 1-inch cubes
6
slices bacon, cut into 1/2–inch pieces
1
large white onion, peeled, small diced
3
cloves garlic, peeled, minced
2 tablespoons
unsalted butter
34g
all-purpose flour
720g
chicken broth
480g
half-and-half
184g
sour cream
2 cups
shredded cheddar cheese, plus extra for garnish
kosher salt, as desired
ground black pepper, as desired
5
green onions, thinly sliced
4
large russet potatoes (2 pounds), peeled, cut into 1-inch cubes
6
slices bacon, cut into 1/2–inch pieces
1
large white onion, peeled, small diced
3
cloves garlic, peeled, minced
2 tablespoons
unsalted butter
1/4 cup
all-purpose flour
3 cups
chicken broth
2 cups
half-and-half
3/4 cup
sour cream
2 cups
shredded cheddar cheese, plus extra for garnish
kosher salt, as desired
ground black pepper, as desired
5
green onions, thinly sliced
Step 7 of 8
Press and hold the power button to blend for about 2 minutes or until desired consistency is achieved. Use an up-and-down motion while blending. Make sure to tilt the blade away from your body and stop any time the vents of the blender head are no longer submerged.
4
large russet potatoes (2 pounds), peeled, cut into 1-inch cubes
6
slices bacon, cut into 1/2–inch pieces
1
large white onion, peeled, small diced
3
cloves garlic, peeled, minced
2 tablespoons
unsalted butter
34g
all-purpose flour
720g
chicken broth
480g
half-and-half
184g
sour cream
2 cups
shredded cheddar cheese, plus extra for garnish
kosher salt, as desired
ground black pepper, as desired
5
green onions, thinly sliced
4
large russet potatoes (2 pounds), peeled, cut into 1-inch cubes
6
slices bacon, cut into 1/2–inch pieces
1
large white onion, peeled, small diced
3
cloves garlic, peeled, minced
2 tablespoons
unsalted butter
1/4 cup
all-purpose flour
3 cups
chicken broth
2 cups
half-and-half
3/4 cup
sour cream
2 cups
shredded cheddar cheese, plus extra for garnish
kosher salt, as desired
ground black pepper, as desired
5
green onions, thinly sliced
Step 8 of 8
When blending is complete, remove immersion blender from the pot and stir in the cheese. To serve, ladle the soup between bowls and top with reserved bacon, green onions, and cheese as desired.
4
large russet potatoes (2 pounds), peeled, cut into 1-inch cubes
6
slices bacon, cut into 1/2–inch pieces
1
large white onion, peeled, small diced
3
cloves garlic, peeled, minced
2 tablespoons
unsalted butter
34g
all-purpose flour
720g
chicken broth
480g
half-and-half
184g
sour cream
2 cups
shredded cheddar cheese, plus extra for garnish
kosher salt, as desired
ground black pepper, as desired
5
green onions, thinly sliced
4
large russet potatoes (2 pounds), peeled, cut into 1-inch cubes
6
slices bacon, cut into 1/2–inch pieces
1
large white onion, peeled, small diced
3
cloves garlic, peeled, minced
2 tablespoons
unsalted butter
1/4 cup
all-purpose flour
3 cups
chicken broth
2 cups
half-and-half
3/4 cup
sour cream
2 cups
shredded cheddar cheese, plus extra for garnish
