Ingredients:

  • 6 slices thick-cut bacon, chopped
  • 45 grams unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 stalks celery, diced small
  • 3 cloves garlic, minced
  • 1.36 kg Russet potatoes, peeled and cubed
  • 1.4 liters low sodium chicken broth
  • 65 grams all purpose flour
  • 475 ml whole milk
  • 120 ml heavy cream
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1/4 tsp cayenne pepper
  • 115 grams sharp cheddar cheese, shredded
  • 1/4 cup fresh chives, snipped

Instructions:

  1. Place the chopped bacon in a cold Dutch oven and turn the heat to medium. Cook for 8 minutes until the bacon is crisp and dark gold. Remove the bits with a slotted spoon, leaving the liquid gold fat in the pan.
  2. Add the butter to the bacon fat. Toss in the onion and celery, cooking for 5 minutes until the onions are translucent and fragrant.
  3. Stir in the garlic for 30 seconds, then add the cubed potatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 20 minutes until the potatoes shatter when pressed with a fork.
  4. In a separate small skillet, melt a little extra butter and whisk in the flour for 2 minutes. Slowly whisk in the milk until a thick paste forms, then pour this mixture into the main soup pot.
  5. Pour in the heavy cream, salt, black pepper, and cayenne. Stir gently and simmer for another 5 minutes until the liquid becomes thick and velvety.
  6. Turn off the heat and stir in half of the shredded cheddar. Serve in warm bowls, topped with the crispy bacon, remaining cheese, and fresh chives until the cheese starts to melt into the broth.