📖 Instructions

1. Cook the Bacon: In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate to drain. Reserve about 2 tablespoons of bacon fat in the pot; discard the rest (or save it for another use!).
2. Sauté Aromatics: Add the diced onion and minced garlic to the pot with the reserved bacon fat. Cook over medium heat until the onion is softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning. This step builds a flavorful base for the soup.
3. Add Potatoes and Broth: Add the diced potatoes and chicken broth to the pot. Season with salt, pepper, and a pinch of nutmeg. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer until the potatoes are tender, about 15-20 minutes. Check the potatoes with a fork to ensure they are easily pierced.
4. Blend the Soup: Use an immersion blender to blend the soup until smooth and creamy. If you don't have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth. Be cautious when blending hot liquids! Alternatively, for a chunkier soup, mash some of the potatoes with a potato masher, leaving the rest intact.
5. Add Dairy and Cheese: Stir in the milk, sour cream (or Greek yogurt), and half of the shredded cheddar cheese. Heat gently over low heat until the cheese is melted and the soup is heated through, but do not boil. Boiling can cause the dairy to curdle.
6. Garnish and Serve: Ladle the soup into bowls. Crumble the cooked bacon over the top, then sprinkle with the remaining shredded cheddar cheese and chopped green onions. Serve immediately and enjoy!
7. Enjoy!