Ingredients:

  • 6 thick-cut slices bacon, diced
  • 2 tbsp unsalted butter
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 stalks celery, finely diced
  • 1/4 cup all-purpose flour
  • 2.5 lbs Russet potatoes, peeled and cubed
  • 1 lb Yukon Gold potatoes, peeled and cubed
  • 5 cups chicken broth
  • 1.5 cups whole milk
  • 1/2 cup sour cream
  • 1 tsp dried thyme
  • 1 tsp salt
  • 0.5 tsp freshly cracked black pepper
  • 1.5 cups sharp cheddar, freshly shredded
  • 1/4 cup fresh chives, thinly sliced

Instructions:

  1. Place the 6 diced bacon slices in a cold pot and turn the heat to medium. Cook for 8 minutes until the bacon is shatter crisp. Remove the bits with a slotted spoon, leaving the fat in the pot.
  2. Add the 2 tbsp butter to the bacon fat. Toss in the 1 diced onion and 2 diced celery stalks. Cook for 5 minutes until the onions are translucent and fragrant.
  3. Stir in the 3 minced garlic cloves and 1 tsp dried thyme. Cook for 1 minute until you smell the garlic.
  4. Sprinkle the 1/4 cup flour over the vegetables. Stir constantly for 2 minutes until the flour smells slightly toasted.
  5. Slowly pour in the 5 cups chicken broth, whisking as you go to prevent lumps. Add the 2.5 lbs Russets and 1 lb Yukon Gold potatoes.
  6. Increase heat to bring to a boil, then reduce to a low simmer. Cook for 15 minutes until the potatoes are tender when pierced with a fork.
  7. Use a potato masher to crush about half of the potatoes directly in the pot.
  8. Stir in the 1.5 cups whole milk and 1/2 cup sour cream. Season with the 1 tsp salt and 0.5 tsp black pepper.
  9. Turn the heat to low and stir in the 1.5 cups shredded cheddar. Stir until the cheese is completely melted and silky.
  10. Ladle the soup into bowls. Top with the reserved crispy bacon and 1/4 cup fresh chives.