Ingredients:

  • 6 slices (170g) thick-cut smoked streaky bacon, diced small
  • 2 Tbsp (30g) unsalted butter (if bacon doesn't yield enough fat)
  • 1 medium (150g) yellow onion, finely diced
  • 2 sticks (100g) celery, finely diced
  • 2 cloves garlic, minced
  • 1 tsp (5g) dried thyme
  • 4 cups (950ml) low-sodium chicken stock (or vegetable stock)
  • 3 cups (710ml) whole milk, cold (or 1.5 cups milk + 1.5 cups half-and-half)
  • 2 lbs (900g) Yukon Gold potatoes (or Russets), peeled and diced into 1/2-inch pieces
  • 1 Bay leaf
  • Kosher salt and freshly ground black pepper, to taste
  • 1/4 cup (60g) all-purpose flour
  • 2 cups (240g) sharp cheddar cheese, freshly grated
  • 1/4 cup (60ml) heavy cream (optional, for extra richness)
  • Chives or spring onions, chopped (for garnish)

Instructions:

  1. Render the Bacon: Place diced bacon in the cold Dutch oven. Cook over medium heat, stirring occasionally, until crispy.
  2. Reserve Fat and Bacon: Using a slotted spoon, remove the crispy bacon crumbles and set aside on paper towels. Measure the rendered bacon fat; you need 1/4 cup (60ml) total. If you are short, add the supplementary butter.
  3. Sauté Aromatics: Reduce heat slightly. Add the diced onion and celery to the fat. Cook for 5-7 minutes until softened and translucent (not browned). Add minced garlic and dried thyme and cook for 1 minute until fragrant.
  4. Create the Roux: Sprinkle the flour over the cooked vegetables. Stir constantly for 2 minutes to cook out the raw flour taste. The mixture should form a thick paste (roux).
  5. Add Liquid Gradually: Slowly whisk in the cold chicken stock, a cup at a time, ensuring the roux is fully dissolved and the soup base is smooth before adding more. This prevents lumps.
  6. Simmer Potatoes: Add the diced potatoes and the bay leaf. Bring the soup to a gentle simmer. Reduce the heat and cook for 15-20 minutes, or until the potatoes are fork-tender.
  7. Adjust Texture: Remove the bay leaf. Using a potato masher, gently mash about 1/3 of the potatoes against the side of the pot to naturally thicken the soup and add body.
  8. Introduce Dairy: Pour in the cold whole milk (and heavy cream, if using). Stir well. Bring the soup just back to a bare simmer—do not allow it to boil vigorously at this stage.
  9. Melt the Cheese (Crucial Step): Remove the pot from the heat completely. Let it sit for 2 minutes. Gradually stir in the grated sharp cheddar cheese, a handful at a time, allowing it to melt smoothly into the soup before adding the next batch. Stir until fully incorporated and creamy.
  10. Final Seasoning and Serve: Taste and adjust seasoning with salt and pepper. Serve immediately, topped generously with the reserved crispy bacon crumbles and fresh chopped chives.