8 slices bacon chopped
4 tablespoons butter
4 large Russet potatoes peeled and cubed
1 medium onion finely chopped
2 cloves garlic minced
⅛ teaspoon cayenne pepper
¼ cup flour
2 ½ cups low sodium chicken broth
2 ½ cups 2% milk
1 cup shredded sharp cheddar
1 cup shredded white cheddar
½ cup sour cream
¼ cup chopped chives
Salt and pepper to taste
Melt enough butter to make 4 tablespoons of fat. Sprinkle in 1/4 cup flour and whisk to combine. Cook for 2-3 minutes stirring constantly. Whisk in the chicken broth and milk in several intervals alternating between the two.
In a Dutch oven or heavy stockpot over medium heat brown the bacon. Using a slotted spoon remove the bacon from the pan reserving the grease. Add enough butter to make 2 tablespoons of fat. Melt the butter over medium heat. Add the potatoes and onions to the pan cooking for 5 minutes or until the onions are soft. Add the garlic and the cayenne pepper; cooking for 1 minute stirring constantly. Using a slotted spoon remove the potatoes, onions and garlic to a bowl or plate; reserving any fat in the pan.
Add the potatoes, onions and garlic back to the pot and simmer until the potatoes are tender.
Whisk in both shredded cheeses until melted. Remove from the heat and stir in the bacon, sour cream, chives and salt and pepper to taste.