Ingredients:

  • 2 tablespoons (30 ml) unsalted butter
  • 1 medium yellow onion, finely chopped (approx. 1 cup)
  • 2 cloves garlic, minced (approx. 1 teaspoon)
  • 2 stalks celery, finely chopped (approx. 1/2 cup)
  • 6 slices bacon, cooked and crumbled (reserve bacon fat)
  • 1.5 lbs (680g) russet potatoes, peeled and cubed (approx. 4 cups)
  • 4 cups (950 ml) chicken broth (low sodium preferred)
  • 1 teaspoon (5 ml) dried thyme
  • 1/2 teaspoon (2.5 ml) black pepper
  • 1/4 teaspoon (1.25 ml) salt (or to taste)
  • 1 cup (240 ml) heavy cream or half-and-half
  • 2 tablespoons (30ml) chopped fresh chives, for garnish
  • Shredded cheddar cheese, for garnish (optional)
  • Sour cream or Greek yogurt, for garnish (optional)

Instructions:

  1. Cook bacon until crispy. Reserve crumbled bacon and bacon fat.
  2. Melt butter in the pot. Add onion, celery, and garlic. Sauté until softened.
  3. Add potatoes, chicken broth, thyme, salt, and pepper to the pot.
  4. Bring to a boil, then reduce heat and simmer until potatoes are tender (about 15-20 minutes).
  5. Use an immersion blender to partially blend the soup until creamy (or carefully transfer in batches to a regular blender). Leave some chunks for texture.
  6. Stir in heavy cream or half-and-half. Heat through (do not boil).
  7. Taste and adjust seasoning with salt and pepper as needed.
  8. Ladle into bowls and garnish with crumbled bacon, chives, cheddar cheese (optional), and a dollop of sour cream (optional).