Ingredients:

  • 3 tbsp (42g) Unsalted butter
  • 1 medium Yellow onion, finely diced
  • 2 cloves Garlic, minced
  • 2 stalks Celery, thinly sliced
  • 3 lbs (1.4kg) Russet potatoes, peeled
  • 4 cups (950ml) Low-sodium chicken broth
  • 1.5 cups (350ml) Whole milk
  • 1 cup (115g) Sharp cheddar cheese, shredded
  • 4 slices Crispy bacon, crumbled
  • 1 tsp Kosher salt
  • 0.5 tsp Cracked black pepper
  • 0.5 tsp Dried thyme
  • 2 tbsp Fresh chives, snipped

Instructions:

  1. Melt the 42g of butter in your pot over medium heat. Add the diced onion and celery, cooking for 5 minutes until translucent and fragrant.
  2. Stir in the minced garlic, 1 tsp salt, 0.5 tsp pepper, and 0.5 tsp dried thyme.
  3. Toss in the 1.4kg of peeled, cubed Russet potatoes (aim for 2cm cubes). Stir to coat them in the buttery aromatics.
  4. Pour in the 950ml of chicken broth. Bring to a boil, then reduce heat and simmer for 20 minutes until potatoes are fork tender.
  5. Fry the 4 bacon slices in a separate pan until they shatter easily when pressed. Drain on paper towels.
  6. Use an immersion blender to blend about half of the soup.
  7. Slowly stir in the 350ml of whole milk. Heat through for 2 minutes, but do not let it reach a rolling boil.
  8. Turn off the heat and whisk in the 115g of shredded cheddar until completely smooth and incorporated.
  9. Ladle into bowls and top with the crumbled bacon and 2 tbsp of snipped chives.