Ingredients:

  • 4 oz (115 g) Thick-cut Bacon or Lardons, diced small
  • 3 Tbsp (45 g) Unsalted Butter
  • 1 large Yellow Onion, finely diced
  • 2 ribs Celery, finely diced
  • 1/2 tsp (2.5 ml) Dried Thyme
  • 1/4 cup (30 g) All-Purpose (Plain) Flour
  • 4 cups (950 ml) Low-Sodium Chicken Stock
  • 3 lb (1.35 kg) Russet or Maris Piper Potatoes, peeled and cut into 1/2 inch cubes
  • 2 cups (475 ml) Whole Milk (room temperature)
  • 1 cup (240 ml) Heavy Cream (Double Cream, optional)
  • 1 tsp (5 ml) Dijon Mustard
  • 1/2 tsp (2.5 ml) White Pepper
  • Kosher Salt, to taste
  • 14 oz (400 g) Sharp Cheddar Cheese, freshly grated

Instructions:

  1. Build the Flavour Base: In a large stock pot, cook the bacon over medium heat until crispy. Remove the bacon using a slotted spoon, reserving 2 Tbsp of the fat in the pot. Set the crispy bacon aside for garnish. Add the diced onion and celery to the pot and sauté gently for 5–7 minutes until soft. Stir in the dried thyme.
  2. Create the Roux: Add the butter to the pot. Once melted, sprinkle in the flour. Whisk continuously for 2 minutes to cook out the raw flour taste (creating a blonde roux). Slowly pour in the chicken stock while whisking vigorously to ensure a smooth, lump-free base. Bring the mixture to a low simmer.
  3. Cook the Potatoes: Add the diced potatoes to the simmering stock mixture. Bring the soup back to a simmer, then reduce the heat to medium-low. Cook, uncovered, for 15–20 minutes, or until the potatoes are fork-tender.
  4. Creaming and Texturing: Remove the pot from the heat. Carefully blend about one-third to one-half of the soup using an immersion blender, or mash partially with a potato masher, leaving plenty of chunks for texture. Stir in the whole milk (room temperature), heavy cream (if using), Dijon mustard, and white pepper. Return the pot to the very lowest heat setting (do not boil).
  5. Incorporate the Cheese and Finish: Crucially, ensure the heat is off or set to its absolute minimum simmer. Add the freshly grated cheddar cheese to the soup, one handful at a time, stirring gently until each batch is fully melted and incorporated before adding the next. Taste and adjust the seasoning with salt and pepper. Serve immediately, garnished with reserved bacon and fresh chives.