Ingredients:

  • 6 slices thick-cut bacon, diced (150g)
  • 1 large yellow onion, finely diced (200g)
  • 3 medium carrots, sliced into rounds (150g)
  • 3 stalks celery, diced (100g)
  • 3 cloves garlic, minced
  • 6 large Russet potatoes, peeled and cut into 1/2 inch cubes (1.2kg)
  • 6 cups chicken broth
  • 3 tbsp all-purpose flour (25g)
  • 1 tsp dried parsley
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1.5 cups whole milk
  • 0.5 cup heavy cream
  • 2 cups sharp cheddar cheese, shredded (225g)
  • 1/4 cup fresh chives, chopped

Instructions:

  1. Place diced bacon into a cold Dutch oven. Turn heat to medium and cook until the bacon is crispy and mahogany-colored.
  2. Remove the bacon with a slotted spoon to a paper towel-lined plate, leaving approximately 3 tablespoons of rendered fat in the pot.
  3. Add the diced onion, carrots, and celery to the pot. Sauté for 4-5 minutes until the onions are translucent and carrots begin to soften.
  4. Whisk in the flour and garlic, cooking for 1-2 minutes to toast the flour and create a light roux foundation.
  5. Gradually pour in the chicken broth while stirring constantly to prevent lumps from forming.
  6. Add the cubed potatoes, dried parsley, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender.
  7. Using a potato masher, mash approximately half of the potatoes directly in the pot to release starches and naturally thicken the base.
  8. Stir in the whole milk and heavy cream. Allow the soup to heat through without reaching a full boil.
  9. Stir in the shredded cheddar cheese until completely melted. Serve hot topped with the reserved crispy bacon and fresh chives.