Ingredients:

  • 4 tablespoons (56g) Unsalted Butter
  • 1 medium Yellow Onion, finely diced
  • 2 Celery Stalks, finely diced
  • 4 cloves Garlic, minced
  • 1/4 cup (30g) All-Purpose Flour
  • 4 cups (950ml) Chicken or Vegetable Broth
  • 3 lbs (approx. 6 large) Russet Potatoes, peeled and cut into 1-inch cubes
  • 1 cup (240ml) Heavy Cream
  • 1 cup (240ml) Whole Milk
  • 1 teaspoon Salt, plus more to taste
  • 1/2 teaspoon Black Pepper, freshly ground
  • 8 strips Bacon, cooked crispy and crumbled
  • 1 1/2 cups (170g) Sharp Cheddar Cheese, freshly grated
  • 1/4 cup Fresh Chives, thinly sliced
  • Sour Cream or Plain Greek Yogurt, for topping

Instructions:

  1. Cook bacon strips in a skillet until crisp. Remove bacon, drain on paper towels, and crumble. Reserve 2 tablespoons of the rendered fat (if less than 2 tbsp, top up with butter).
  2. In the same skillet using the reserved fat/butter, sauté the diced onion and celery over medium heat until softened (about 5-7 minutes). Add minced garlic and cook for 1 minute until fragrant.
  3. Whisk in the flour to the sautéed vegetables. Cook for 1 minute, stirring constantly.
  4. Slowly whisk in the broth until the mixture is smooth. Bring to a gentle simmer, stirring until it thickens slightly. Pour this mixture into the slow cooker basin.
  5. Add the cubed potatoes, 1 teaspoon of salt, and pepper to the slow cooker. Stir well.
  6. Cover the slow cooker. Cook on Low for 6-8 hours or High for 3-4 hours, or until the potatoes are fork-tender.
  7. Turn the slow cooker off. Use a potato masher to crush about two-thirds of the potatoes against the side of the pot to naturally thicken the soup.
  8. Stir in the heavy cream and milk. Then, stir in about 1 cup of the grated cheddar cheese and half of the fresh chives until fully melted and incorporated. Taste and adjust seasoning.
  9. Ladle the hot soup into bowls. Top generously with the remaining cheddar cheese, crumbled bacon, a dollop of sour cream, and the remaining fresh chives.