Ingredients:

  • 6 slices thick-cut bacon, diced (approx. 225g)
  • 2 tbsp unsalted butter (28g)
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 stalks celery, sliced thinly
  • 1.5 lbs Russet potatoes, peeled and cubed (approx. 680g)
  • 1.5 lbs Yukon Gold potatoes, peeled and cubed (approx. 680g)
  • 4 cups chicken broth (960ml)
  • 1 tsp dried thyme
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 cup heavy cream (240ml)
  • 1/2 cup sour cream (120g)
  • 1 cup sharp cheddar cheese, shredded (115g)
  • Fresh chives, for garnish

Instructions:

  1. Render the bacon. Place your diced bacon into a cold Dutch oven. Turn the heat to medium. Note: Starting cold prevents the fat from seizing and ensures maximum crispiness. Cook 8–10 minutes until mahogany colored.
  2. Save the liquid gold. Use a slotted spoon to remove the bacon bits to a paper towel. Keep that rendered fat in the pot! It is packed with flavor.
  3. Build the aromatic base. Add 2 tablespoons of butter to the bacon fat. Toss in your diced onion and celery. Sauté 5–7 minutes until they look translucent and soft.
  4. Wake up the garlic. Stir in the minced garlic and dried thyme. Cook for exactly 60 seconds until you can smell the herbs throughout the kitchen.
  5. Simmer the potatoes. Add all your cubed Russets and Yukon Golds to the pot. Pour in the 4 cups of chicken broth, salt, and pepper. Bring to a boil, then drop to a simmer for 15–20 minutes.
  6. Test for tenderness. Poke a potato with a fork. It should slide in with zero resistance. If it's still firm, give it another 3 minutes.
  7. Create the texture. Take your potato masher and crush about half of the potatoes directly in the liquid. Note: This releases the starches and naturally thickens the soup without flour.
  8. Temper the dairy. In a small bowl, whisk the heavy cream and sour cream together. Ladle about 1/2 cup of the hot soup broth into this mixture and stir.
  9. Combine the elements. Slowly pour the tempered dairy mixture back into the Dutch oven. This bridge step ensures the sour cream doesn't curdle from the heat.
  10. The cheesy finish. Turn the heat to low and stir in the shredded cheddar cheese. Stir until the cheese is completely melted and the soup is a uniform, creamy gold. Garnish with chives and that reserved bacon. Creamy Dreamy Homemade Potato Soup: Grandma's Secret! — This homemade potato soup is pure comfort! Thick, creamy, and easy to make – ...Creamy CheddarPotato Soup with Bacon: The Best Dutch Oven Comfort Classic — Creamy CheddarPotato Soup with Bacon is the ultimate comfort dish. Our Dutch ...Speedy Spud: How to a Potato in a Flash (Microwave Magic!) — How to a potato in the microwave? Sorted! This quick baked potato recipe is r... $img_2$