°8 slices of minced bacon
°4 tablespoons of butter
°4 large russet potatoes or Yukon Gold potatoes, peeled and diced
°1 medium onion finely chopped
°2 minced garlic cloves
°Half a teaspoon of cayenne pepper
°¼ cup flour
°2 1/2 cups low-sodium chicken broth
°2 1/2 cups 2% milk
°1 cup grated cheddar cheese
°1 cup grated white cheddar cheese
°Half a cup of sour cream
°A quarter cup of chopped chives
°Salt and pepper to taste
In a Dutch oven or heavy saucepan over medium heat, brown the bacon. Using a slotted spoon, remove bacon from skillet to retain grease. Adding enough butter to make 2 tsp of fat. Melting butter over heat.
Add the potatoes and onions to the pan for 5 minutes, or until the onions are tender. Add garlic and hot pepper. cook 1 mn, str constantly. Using a slotted spoon, remove potatoes, onion, and garlic to a bowl or plate. Save any fat in the skillet.
Melting enough butter to make 4 tsp of fat. Sprinkle with 1/4 cup flour and whisk until combined. Cooking for 2-3 mn, stir constantly. Whisk in the chicken broth and milk at intervals, alternating between the two.
Adding potatoes, onions also garlic back to the pot and simmer to the potatoes are tender.
Whisk in the grated cheese until it melts. Remove from heat, and add bacon, sour cream, chives, and salt and pepper to taste.