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1
Melt the butter in a large, heavy-bottomed saucepan or Dutch oven over medium heat until foaming.
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2
Add the bacon and cook, stirring occasionally, until browned and crisp, about 8 to 10 minutes.
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3
Remove with a slotted spoon to a small paper-towel-lined plate and set aside.
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4
Add the onion to the bacon fat, stir to coat, and cook, stirring occasionally, until softened, about 5 minutes.
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5
Increase the heat to high, add the broth or stock, scrape up any browned bits from the bottom of the pot, and bring to a boil.
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6
Add the milk, measured salt, and measured pepper and stir to combine.
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7
Add the potatoes and bring to a simmer.
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8
Reduce the heat to medium low and continue to simmer, stirring occasionally, until the potatoes are just cooked through, about 10 minutes.
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9
Using a blender, puree the soup in batches until smooth, removing the small cap from the blender lid (the pour lid) and covering the space with a kitchen towel (this allows steam to escape and prevents the lid from popping off).
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10
Alternatively, use an immersion blender.
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11
Return the soup to the pot and place it over low heat.
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12
Add the measured cheese and stir until melted and evenly combined.
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13
Remove from the heat and whisk in the measured sour cream.
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14
Taste and season with salt and pepper as needed.
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15
Ladle into bowls and garnish with the reserved bacon, chives or scallions, and additional cheese and sour cream.
