Ingredients
Equipment
Method
Cook bacon and build flavor
- Cook the bacon in a large Dutch oven over medium heat until cooked and the fat renders, then remove and set aside, leaving the drippings. Keep the bacon nearby so you can add it back at serving.
- Sauté the diced onion in the drippings for 4 minutes, stirring until softened and lightly translucent. Add the minced garlic and cook 1 minute to bloom the aroma.
Simmer potatoes until tender
- Add the chicken broth and cubed red potatoes (with skins on) to the pot, then bring to a gentle simmer. Simmer for 18-20 minutes, until the potatoes are very tender and mash easily.
- Mash some of the potatoes in the pot to thicken the soup while leaving a rustic chunkiness from the red skins. Stir so the texture looks evenly distributed.
Finish and serve
- Stir in the heavy cream and sour cream until the soup looks creamy and smooth. Add the shredded cheddar and stir until fully melted.
- Season with salt and black pepper, then stir in the chopped fresh dill. Taste and adjust seasoning if needed.
- Ladle the soup into bowls and top with the reserved bacon, green onions, and extra sour cream. Serve hot so the cheddar stays silky.
Notes
For the best texture, mash only part of the potatoes so the red skins stay visible and rustic. Store leftovers in the refrigerator up to 3 days; reheat gently to avoid breaking the creamy base. Freezing is not recommended because the dairy can separate when thawed and reheated. If you want a lighter version, swap half the heavy cream for evaporated milk while keeping the sour cream and cheddar for flavor.