Ingredients:

  • 4 slices thick-cut bacon, diced
  • 2 tbsp Unsalted butter
  • 1 large Yellow onion, finely diced
  • 2 stalks Celery, minced
  • 3 cloves Garlic, smashed and minced
  • 3 lbs Russet potatoes, peeled and cubed
  • 4 cups Low-sodium chicken broth
  • 1 tsp Dried thyme
  • 1/2 tsp Smoked paprika
  • 2 cups Whole milk
  • 1 cup Sharp cheddar cheese, shredded
  • 0.5 tsp Fine sea salt
  • 0.25 tsp Cracked black pepper
  • 2 tbsp Fresh chives, chopped

Instructions:

  1. Place diced bacon in a cold pot and turn heat to medium. Cook until fat is liquid and bacon is shatter crisp. Remove bacon with a slotted spoon and set aside, keeping the rendered fat in the pot.
  2. Add 2 tbsp unsalted butter to the bacon fat. Add the diced onion and minced celery. Sauté for 5 mins until translucent and fragrant.
  3. Stir in garlic, thyme, and smoked paprika. Cook 1 minute until you smell a toasted, spicy aroma.
  4. Add potatoes and chicken broth. Bring to a boil, then reduce to a simmer.
  5. Simmer 15 minutes until potatoes are fork tender and starting to soften at the edges.
  6. Use a potato masher to crush about one third of the potatoes directly in the pot. Note: This releases starch to thicken the broth naturally.
  7. Stir in the whole milk and half the cheese.
  8. Stir 3 minutes until the cheese is completely melted and the liquid is velvety.
  9. Ladle into bowls and top with reserved bacon, remaining cheese, and fresh chives.