Ingredients:

  • oz (170 g) Smoked Streaky Bacon, diced
  • medium Yellow Onion, finely diced
  • medium Celery Stalks, finely diced
  • cloves Garlic, minced
  • Tablespoons (42 g) Unsalted Butter
  • Tablespoons (25 g) All-Purpose Flour
  • cups (950 ml) Low-Sodium Chicken Broth (or Vegetable Stock)
  • cups (475 ml) Whole Milk
  • lbs (900 g) Russet Potatoes, peeled and diced 1/2 inch
  • Salt and Freshly Ground Black Pepper, to taste
  • ½ cups (150 g) Sharp Cheddar Cheese, freshly grated
  • ½ cup (120 ml) Sour Cream or Crème Fraîche
  • Tablespoons Chives, chopped (for garnish)

Instructions:

  1. Cook diced bacon in a large, heavy-bottomed Dutch oven over medium heat until crispy. Remove bacon with a slotted spoon, reserving about 1/4 cup of the rendered fat in the pot. Set the crispy bacon aside for garnish.
  2. Add the diced onion and celery to the reserved bacon fat. Sauté gently until softened and translucent (about 5-7 minutes). Add minced garlic during the last minute until fragrant.
  3. Push the vegetables to one side of the pot. Melt the butter into the cleared space. Once melted, whisk in the flour vigorously to create a smooth paste (the roux). Cook for 1-2 minutes to cook out the raw flour taste.
  4. Slowly whisk in the cold chicken broth, ensuring no lumps form. Bring the mixture to a gentle simmer, stirring constantly until it thickens slightly.
  5. Add the diced potatoes to the pot. Season lightly with salt and pepper. Bring back to a simmer, cover partially, and cook until the potatoes are fork-tender (approx. 15-20 minutes).
  6. Pour in the whole milk. Using a potato masher, gently mash about half of the potatoes directly in the pot until the soup reaches your desired consistency. Avoid over-mashing if you want some texture.
  7. Reduce the heat to very low. Stir in the sour cream (or crème fraîche). Gradually stir in the grated cheddar cheese, a handful at a time, allowing each addition to melt fully before adding the next. Do not boil once the cheese is added.
  8. Taste and adjust salt and pepper as necessary. Stir in half of the fresh chives. Ladle into bowls, top generously with reserved crispy bacon, remaining chives, and extra cheese if desired.