Ingredients

Method

1. 1

   Begin by washing and dicing the potatoes into bite-sized chunks. Finely dice the onion. Set both aside.

2. 2

   In a large pot or Dutch oven over medium-high heat, cook the bacon strips until crispy.

3. 3

   Remove the cooked bacon from the pot, leaving the rendered fat behind. Set the bacon aside to cool, then crumble it.

4. 4

   To the bacon fat in the pot, add the diced onion and sauté until softened.

5. 5

   Add the butter, minced garlic, and flour to the pot. Stir continuously to cook the raw flour taste out and form a thick paste (a roux).

6. 6

   Slowly whisk in the chicken broth, followed by the milk and heavy cream, ensuring the roux dissolves smoothly into the liquids.

7. 7

   Season the liquid base with salt, pepper, chicken bouillon, and Cajun seasoning. Stir to combine.

8. 8

   Add the diced potatoes to the pot and stir them into the soup base.

9. 9

   Bring the soup to a simmer, then reduce the heat, cover the pot, and let it cook for 15-20 minutes, or until the potatoes are fork-tender.

10. 10

    Once the potatoes are soft, use a potato masher or an immersion blender to gently mash some of the potatoes directly in the pot. This will help thicken the soup while leaving some chunks for texture.

11. 11

    Stir in the Boursin cheese until it has completely melted into the soup.

12. 12

    Add the crumbled bacon, chopped chives, and shredded cheddar cheese to the pot. Stir until the cheddar cheese is melted and everything is well combined.

13. 13

    To serve, ladle the hot soup into bowls. Garnish with an extra sprinkle of cheddar cheese, bacon bits, chives, and a dollop of sour cream. Enjoy with cheesy garlic bread for dipping.