Ingredients:

  • 2 tbsp unsalted butter
  • 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 large yellow onion, diced
  • 3 medium carrots, sliced into rounds
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 2 lbs Yukon Gold potatoes, peeled and cubed
  • 6 cups low-sodium chicken broth
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup heavy cream
  • 1 cup shredded sharp cheddar cheese
  • 6 oz cooked bacon, crumbled
  • 2 tbsp fresh lemon juice

Instructions:

  1. Melt the butter over medium-high heat in a Dutch oven. Add the cubed chicken thighs and sear until golden-brown on all sides. Remove the chicken and set aside.
  2. In the same pot, add the onion, carrots, and celery. Sauté for 5–7 minutes until the onions are translucent. Stir in the minced garlic and cook for an additional 60 seconds.
  3. Return the seared chicken to the pot. Add the cubed potatoes, chicken broth, thyme, salt, and pepper.
  4. Bring the mixture to a boil, then immediately reduce heat to low. Cover and simmer for 20–25 minutes, or until the potatoes are tender.
  5. Use a potato masher or immersion blender to lightly pulse a small portion of the potatoes directly in the pot to create a thicker, creamier base.
  6. Stir in the heavy cream and shredded cheddar cheese during the final simmering stage until melted and smooth.
  7. Fold in the crumbled cooked bacon and stir in the fresh lemon juice just before serving for brightness.