• 5 slices uncured nitrate free bacon, chopped
  • 2 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 3 cups 2% milk
  • 1-1/2 cups cheddar cheese, shredded
  • 2 cups mashed potatoes
  • 3 tablespoons sour cream
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black peppe


  1. Heat a 5-quart saucepan over medium and cook bacon until crisp, remove slotted spoon and transfer to a plate covered with paper towel; drain.
  2. Return the saucepan to the stove. Add the butter and stir until melted. Stir in the flour and cook, stirring constantly, 1 minute. Slowly whisk in the milk and cook until slightly thickened, about 6-7 minutes. Stir in the potatoes and cheese and cook until hot and smooth, about 1-2 minutes. Remove from the heat and stir in the sour cream, salt and pepper.
  3. Divide the soup among 4 bowls and top each with bacon and chives.