Begin by peeling and cutting your potatoes. Our recipe developer cut them into chunks (half and then again, slice). However, you can also dice if you wish. Place in a pot with about 1" of water above the potatoes, season with 1/2 tsp of salt. Allow to boil and cook for 8-10 minutes or until the potatoes are pierced easily with a fork.

Next, saute the bacon in a Dutch oven until crispy. Transfer to a paper towel and allow to drain. Set aside.

To the Dutch Oven, add in your onions and cook until translucent. Add garlic and cook for another minute until fragrant.

Melt the butter and then whisk in the flour.

Slowly add in the milk and then the broth, whisking constantly. Bring to a low boil.

Add in the sour cream, cheese, half of the bacon, salt and pepper. Whisk until combined, the cheese has melted and the cheesy base is smooth.

Drain the potatoes and add the potatoes to the Dutch oven. Bring to a low boil and remove from the heat. Serve with shredded cheese, bacon, green onions, or additional sour cream!