Ingredients:

  • 8 slices thick-cut bacon, diced
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 stalks celery, diced small
  • 3 lbs Russet potatoes, peeled and cut into 1/2-inch cubes
  • 6 cups low-sodium chicken bone broth
  • 1 tsp dried thyme
  • 1 tsp salt
  • 0.5 tsp cracked black pepper
  • 1 cup heavy cream
  • 0.5 cup full-fat sour cream
  • 2 cups sharp white cheddar cheese, freshly shredded

Instructions:

  1. In a large Dutch oven over medium heat, cook the diced bacon until crispy and fat has fully rendered. Remove bacon with a slotted spoon and set aside, reserving 3 tablespoons of bacon fat in the pot.
  2. Add the diced onion and celery to the bacon fat. Sauté for 5–6 minutes until translucent. Add minced garlic and cook for 60 seconds until fragrant.
  3. Pour in the chicken bone broth, cubed potatoes, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes until potatoes are fork-tender.
  4. Use a potato masher or immersion blender to partially mash the potatoes, achieving a thick consistency while leaving some chunks for texture.
  5. In a small bowl, whisk the sour cream and heavy cream together with a ladle of the hot broth to temper the dairy. Stir the mixture into the soup pot.
  6. Stir in the shredded cheddar cheese until melted. Serve hot topped with reserved bacon bits, chives, and additional cheese.