Ingredients:

  • 8 oz thick-cut bacon, diced
  • 1 cup yellow onion, finely diced
  • 3 stalks celery, diced
  • 4 cloves garlic, minced
  • 3 lbs Russet potatoes, peeled and cubed into 1/2 inch pieces
  • 6 cups low sodium chicken stock
  • 1/2 cup all-purpose flour
  • 2 cups heavy cream
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 1 tsp dried thyme
  • 1 cup sharp cheddar cheese, shredded
  • 2 tbsp fresh chives, chopped

Instructions:

  1. Place the diced bacon in a 6-quart Dutch oven over medium heat. Cook until the bacon is crisp and the fat has fully rendered. Use a slotted spoon to remove the bacon bits, leaving the grease in the pot.
  2. Add the diced onion and celery to the bacon fat. Cook for 5–7 minutes until onions are translucent. Stir in the minced garlic and cook for 1 minute more until fragrant.
  3. Sprinkle the flour over the sautéed vegetables and stir constantly for 2 minutes to cook out the raw flour taste. Slowly pour in the chicken stock, whisking vigorously to prevent lumps.
  4. Add the cubed potatoes and dried thyme. Bring to a gentle boil, then reduce heat to low. Cover and simmer for approximately 15-20 minutes or until the potatoes are tender.
  5. Using an immersion blender, blend a small portion of the soup directly in the pot to release natural starches and create a velvety texture.
  6. Stir in the heavy cream, salt, and cracked black pepper. Maintain a controlled simmer, stirring constantly to ensure a smooth emulsion.
  7. Ladle into bowls and garnish with shredded sharp cheddar cheese, fresh chives, and the reserved crispy bacon bits.