There’s nothing quite like a steaming bowl of creamy potatoes loaded with cheddar and smoky bacon. This dish brings together everything you want from cold-weather comfort food—richness, warmth, and deep savoriness that feels like it came straight from a campfire pot. It’s the kind of recipe that fills the house with a nostalgic aroma the moment it begins to simmer.
The mix of onion, garlic, and chicken broth builds a savory foundation that keeps the potatoes tender and flavorful rather than bland or watery. Melting in sharp cheddar gives the dish a bold, tangy depth that pairs perfectly with crisp crumbled bacon. A swirl of cream creates a silky base that clings to every bite without getting too heavy.
Finish it with bright chives and an optional dollop of sour cream for tang, and you’ve got a bowl that hits every comfort note—from smoky, to creamy, to cheesy. Serve it as a main course on chilly nights or as a hearty side at gatherings where you want something guaranteed to disappear fast.
Ingredients
- 6 large baking potatoes, peeled and cut into ½-inch cubes
- 1 large onion, chopped
- 1 qt chicken broth
- 3 garlic cloves, minced
- 0.25 cup butter
- 2.5 tsp kosher salt
- 2 tsp black pepper
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- 3 tbsp chopped fresh chives
- 1 cup sour cream
- 8 slices bacon, fried and crumbled
Instructions
- Melt butter in a large pot over medium heat. Add onion and cook until softened.
- Stir in garlic and cook until fragrant, about 1 minute.
- Add potatoes, chicken broth, salt, and pepper. Bring to a simmer and cook until potatoes are tender.
- Lightly mash some of the potatoes with a spoon to thicken the mixture while keeping plenty of chunks intact.
- Pour in cream and cheddar, stirring until melted and smooth.
- Fold in chives, crumbled bacon, and sour cream (if using).
- Ladle into bowls and finish with extra cheddar and more chives.