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1. Peel the russet potatoes and cut them into small cubes, about 1.5 cm. Cut the broccoli florets into small bite-size pieces. Finely dice the yellow onion, mince the garlic cloves, and thinly slice the scallions, keeping the white and green parts separate.
4 piece russet potatoes,
3 cup broccoli florets,
1 piece yellow onion,
3 clove garlic cloves,
4 piece scallions
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2. Place the bacon in a large heavy pot over medium heat and cook, stirring occasionally, until crisp and golden. Transfer the bacon to a paper towel–lined plate, leaving some of the drippings in the pot. Add the olive oil and butter to the pot, then add the diced onion with a pinch of salt and cook, stirring, until softened and translucent. Add the minced garlic and cook briefly until fragrant.
6 slice thick-cut bacon,
3 tbsp unsalted butter,
1 piece yellow onion,
3 clove garlic cloves,
1.5 tsp kosher salt,
1 tbsp olive oil
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3. Sprinkle the flour over the onions and garlic and cook, stirring constantly, until the flour smells nutty. Slowly pour in the chicken broth while stirring to avoid lumps, then add the cubed potatoes, smoked paprika, onion powder, most of the remaining salt, and black pepper. Bring to a boil, then reduce to a gentle simmer, cover, and cook until the potatoes are very tender.
4 piece russet potatoes,
0.2 cup all-purpose flour,
4 cup chicken broth,
1.5 tsp kosher salt,
1 tsp black pepper,
0.5 tsp smoked paprika,
0.5 tsp onion powder
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4. Stir in the broccoli florets and simmer uncovered until the broccoli is just tender but still bright green. Reduce the heat to low. Stir in the whole milk and heavy cream and warm gently without boiling. Using a potato masher, lightly mash some of the potatoes in the pot to thicken the soup while leaving plenty of chunks for texture.
4 piece russet potatoes,
3 cup broccoli florets,
2 cup whole milk,
0.5 cup heavy cream
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5. Turn the heat to very low. Gradually add the shredded sharp cheddar cheese in small handfuls, stirring constantly until fully melted and smooth before adding more. Stir in most of the sour cream until incorporated. Taste and adjust seasoning with additional salt and black pepper if needed.
3 cup sharp cheddar cheese,
0.8 cup sour cream,
1.5 tsp kosher salt,
1 tsp black pepper
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6. Ladle the hot soup into bowls. Top each serving with some of the crisp bacon, extra cheddar cheese, a dollop of sour cream, and a sprinkle of sliced scallion greens. Serve immediately while hot and creamy.
6 slice thick-cut bacon,
4 piece scallions,
0.5 cup cheddar cheese (garnish),
0.2 cup sour cream (garnish)
