Ingredients:

  • 6 oz thick-cut bacon, diced
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 3 tbsp unsalted butter
  • 3 lbs Russet potatoes, peeled and cubed into ½ inch pieces
  • 4 cups chicken broth
  • 1 tsp dried thyme
  • 1 tsp salt
  • ½ tsp cracked black pepper
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese, shredded
  • ¼ cup fresh chives, sliced
  • 2 tbsp unsalted butter

Instructions:

  1. Place the diced bacon in a cold pot and turn heat to medium. Cook until the bacon is crisp and the fat has rendered. Remove bacon with a slotted spoon and set aside.
  2. In the remaining bacon fat, add the diced onion and sauté until translucent, then stir in the minced garlic and 3 tbsp of butter until fragrant.
  3. Stir in the cubed potatoes, thyme, salt, and pepper to coat in fat. Pour in the chicken broth.
  4. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 15–20 minutes until potatoes are fork-tender.
  5. Remove the pot from heat. Use an immersion blender to pulse the soup 3–4 times to thicken the base while leaving potato chunks intact.
  6. Stir in the heavy cream and shredded cheddar cheese until completely melted. Fold in the cooked bacon and finish with fresh chives and 2 tbsp of butter for gloss.