Ingredients:

  • 4 Tbsp Unsalted Butter
  • 1 medium Yellow Onion, diced
  • 1 medium Leek (white and light green parts), thinly sliced
  • 3 large Garlic cloves, minced
  • 3 Tbsp All-Purpose Flour
  • 1 tsp Kosher Salt (plus more for seasoning)
  • 1/2 tsp Black Pepper, freshly ground (plus more for seasoning)
  • 2 lbs Russet or Yukon Gold Potatoes, peeled and cubed
  • 6 cups Chicken Stock (low sodium)
  • 2 Bay Leaves (whole)
  • 1/2 cup Heavy Cream
  • 1/2 cup Sharp Cheddar Cheese, grated
  • Crispy Bacon bits (for garnish)
  • Fresh Chives, finely chopped (for garnish)

Instructions:

  1. Melt the butter in a Dutch oven over medium heat. Add the diced onion and leeks. Sauté gently for 6–8 minutes until softened and translucent, ensuring they do not brown.
  2. Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle in the flour (creating a thin roux) and stir constantly for 2 minutes to cook out the raw flour taste.
  3. Add the cubed potatoes, chicken stock, bay leaves, initial salt, and pepper to the pot. Stir to combine the thickened base with the liquid.
  4. Bring the mixture to a rolling boil, then immediately reduce the heat to low, cover partially, and simmer for 15–20 minutes, or until the potatoes are fork-tender and easily crumble. Retrieve and discard the two bay leaves.
  5. For a silky texture (recommended), use an immersion blender to blend the soup directly in the pot until perfectly smooth. Alternatively, use a potato masher for a rustic texture.
  6. Stir the heavy cream and grated cheddar cheese into the hot soup. Stir continuously until the cheese is completely melted and the soup is glossy.
  7. Taste the soup and adjust the seasoning aggressively with salt and pepper as needed. A dash of Worcestershire or lemon juice can be added here if the flavor lacks depth.
  8. Ladle the hot soup into bowls. Garnish immediately with fresh chives, crispy bacon bits, and an extra sprinkle of sharp cheddar.