• 1 onion, diced
  • 1 shallot, diced
  • 2 lbs of potatoes, peeled and chunked (I just used whatever I had, which was a combo of red, yukon gold, and fingerling)
  • 6 cups stock (I used chicken and turkey stock recently made from Thanksgiving birds)
  • 3-4 cups whole milk
  • 10 tablespoons butter
  • 2/3 cup flour
  • 1/3 cup european style sour cream
  • 1/2 cup cheddar or gruyere, grated
  • a few slices of bacon
  • a few scallions, sliced
  • salt, pepper, Montreal steak seasoning, to taste
  • fresh thyme and rosemary, to taste


  1. In a large, stainless pan/pot cook the bacon slices to desired crispness, dice the bacon, and set the bits aside for later.
  2. Brown the onions and shallots in the bacon grease for a few minutes with a little bit of Montreal steak seasoning.
  3. Add the potatoes and stock to the pan. Bring to a boil, then simmer for about 15 minutes.
  4. Meanwhile, melt butter in a sauce pan and whisk in the flour. Slowly add 2 cups of milk while whisking the whole time. Whisk mixture into the simmering potatoes and stock.
  5. Whisk in the rest of the milk, the sour cream, and most of the cheese (reserving a bit for garnish).
  6. Add seasoning and herbs to taste and simmer for about 10 minutes.
  7. Serve garnished with cheese, bacon bits, and scallion slices.