Ingredients:

  • 1.2 kg Russet potatoes, peeled and cubed into 1/2-inch pieces
  • 225g thick-cut bacon, diced
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 medium carrots, finely shredded
  • 1 liter low-sodium chicken broth
  • 240 ml heavy cream
  • 115g sharp cheddar cheese, freshly shredded
  • 1 tsp Kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1/2 tsp dried thyme
  • 2 tbsp fresh chives, sliced (for garnish)
  • 6 tbsp sour cream (for garnish)

Instructions:

  1. In a 6-quart Dutch oven over medium heat, cook diced bacon until fat is rendered and bits are crispy. Remove bacon with a slotted spoon, leaving 2 tablespoons of fat in the pot.
  2. Add diced onions and shredded carrots to the bacon fat. Sauté for 5–7 minutes until translucent. Stir in minced garlic and dried thyme, cooking for 60 seconds.
  3. Add cubed potatoes and chicken broth to the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 15–20 minutes until potatoes are fork-tender.
  4. Use an immersion blender to pulse the soup 4–5 times to thicken the base while leaving approximately 50% of the potato chunks intact.
  5. Reduce heat to low. Stir in heavy cream and shredded cheddar cheese. Stir constantly until melted and glossy. Do not allow the soup to return to a boil.
  6. Serve hot, garnished with reserved bacon bits, chives, a dollop of sour cream, and additional cheese.