Ingredients:

  • Tbsp Unsalted Butter
  • medium Yellow Onion, finely diced
  • stalks Celery, finely diced
  • /4 cup All-Purpose Flour
  • lbs Russet Potatoes, peeled & cubed
  • cups Chicken or Vegetable Broth (low sodium preferred)
  • cups Whole Milk or Half-and-Half
  • Salt and Freshly Ground Black Pepper, to taste
  • oz Smoked Bacon, cooked until crisp and crumbled
  • 1/2 cups Sharp Cheddar Cheese, grated
  • /2 cup Sour Cream or Crème Fraîche
  • /4 cup Fresh Chives, chopped

Instructions:

  1. Cook the bacon in a skillet until very crisp. Remove bacon, reserving 2 tablespoons of the rendered fat in the skillet (discard or save the rest). Set the cooked bacon aside.
  2. In a large Dutch oven over medium heat, melt the reserved bacon fat (or use the butter). Add the diced onion and celery. Sauté gently until softened and translucent, about 6-8 minutes.
  3. Sprinkle the flour over the softened vegetables. Stir constantly for 1-2 minutes to cook out the raw flour taste, creating a roux.
  4. Gradually whisk in the chicken broth, ensuring no lumps form. Bring the mixture to a simmer.
  5. Add the cubed potatoes, salt, and pepper to the pot. Return to a simmer, then reduce heat to medium-low, cover partially, and cook until the potatoes are fork-tender (about 15-20 minutes).
  6. Remove the pot from the heat. Using a potato masher, mash the potatoes right in the pot until you reach your desired consistency.
  7. Stir in the milk/half-and-half and the sour cream/crème fraîche until smooth. Return to very low heat—do not boil once milk products are added.
  8. Remove from heat again. Stir in the grated cheddar cheese in batches, stirring until fully melted and creamy. Taste and adjust seasoning.
  9. Ladle the hot soup into bowls. Garnish generously with crumbled bacon, a dollop of extra sour cream, and a sprinkle of fresh chives.