• Prep 20 mins
  • Total 50 mins
  • Easy
  • Serves 6

TIP: Take caution when blending hot ingredients to avoid splatter. Wait for ingredients to cool slightly before blending.


  • Contains Milk/Dairy
  • Contains Wheat

Tip: Allergy Advice

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
  • 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


  • 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.