Ingredients:

  • 3 lbs Yukon Gold potatoes, peeled and cubed into ½ inch pieces
  • 4 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 4 oz cream cheese, softened
  • 2 cups sharp cheddar cheese, shredded
  • 6 slices thick-cut bacon, diced
  • 2 tbsp fresh chives, sliced
  • 1 tsp salt
  • ½ tsp cracked black pepper

Instructions:

  1. Place the diced bacon in the cold Dutch oven and turn heat to medium. Fry until the bacon is crisp and mahogany colored.
  2. Use a slotted spoon to remove the bacon bits, leaving the rendered fat in the pot.
  3. Add the butter to the bacon fat. Toss in the diced onion and sauté until translucent and fragrant (about 5 minutes).
  4. Stir in the minced garlic and cook for just 60 seconds until the scent blooms.
  5. Add the cubed potatoes and broth. Bring the mixture to a rolling boil, then reduce to a simmer.
  6. Cover and cook for 12–15 minutes until the potatoes are fork tender.
  7. Stir in the softened cream cheese and heavy cream.
  8. Use an immersion blender to pulse the soup 3–4 times to thicken the base while leaving some rustic chunks.
  9. Fold in the shredded cheddar cheese until completely melted and glossy.
  10. Stir in the sliced chives and season with salt and pepper.