- 5-6 medium baking potatoes, scrubbed well
- 8 ounces center cut bacon, diced
- 1/2 sweet onion, diced
- 1 large shallot, diced
- 1/4 cup dry sherry
- 7 cups chicken broth
- 1/2 teaspoon dried thyme
- 2 teaspoons ground white pepper
- 2 cups half & half
- 4 tablespoons cornstarch
- 1 cup sour cream
- 1 cup mild shredded cheddar cheese
- 1 cup sharp shredded cheddar cheese
- 3 green onions or several fresh chives
While the bacon cooks, dice the scrubbed potatoes into bite sized pieces. I cut each potato in half, lengthwise, and then cut each half in three, and slice those into five or six pieces. After the sherry reduces, add the potatoes and broth (or water and stock cubes), thyme and pepper to the pot. Bring to a boil over high heat, reduce to medium high and let cook 20 minutes or until potatoes are tender.
Whisk together the half and half and the cornstarch.
Take the pot off the heat, but keep the burner on at medium. Add the half & half mixture to the pot and stir well. Gradually stir in the sour cream. Return to the burner, and let cook slowly for a few minutes. When slightly thickened, like a light cream sauce, sprinkle in the cheeses and stir like crazy to melt them throughout. Let soup sit over heat, but do NOT let it bubble. While everything heats together, slice green parts of green onions or chives into tiny pieces and sprinkle over pot. Stir well.
If desired, top each bowl with some extra crispy bacon pieces or bacon bits and shredded cheese.