Ingredients:

  • Tbsp unsalted butter
  • large yellow onion, diced
  • stalks celery, diced
  • cloves garlic, minced
  • /4 cup all-purpose flour
  • lbs Russet potatoes, peeled and diced
  • cups chicken or vegetable broth
  • cups whole or 2% milk
  • /2 tsp dried thyme
  • Salt and black pepper to taste
  • strips bacon, cooked and crumbled
  • 1/2 cups sharp cheddar cheese, shredded
  • oz cream cheese, softened (optional)
  • lb frozen tater tots
  • /4 cup fresh chives or spring onion greens, chopped

Instructions:

  1. Preheat oven according to tater tot package directions (usually 425°F/220°C). Spread tots on a baking sheet and bake until deeply golden brown and very crispy (approx. 20-25 minutes). Set aside.
  2. In a large Dutch oven, cook the bacon until crispy. Remove bacon with a slotted spoon, reserving the fat. Add butter to the fat mixture if needed. Sauté onion and celery in the fat mixture until softened (about 5-7 minutes).
  3. Add garlic and cook for 1 minute until fragrant. Whisk in the flour and cook, stirring constantly, for 1-2 minutes to create a roux.
  4. Gradually whisk in the broth until smooth. Add the diced potatoes, thyme, salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer until potatoes are fork-tender (about 15-20 minutes).
  5. Remove the pot from heat. Use a potato masher for a rustic texture, or an immersion blender, blending about two-thirds of the soup to desired consistency.
  6. Return the pot to low heat. Stir in the milk, softened cream cheese (if using), and shredded cheddar cheese until fully melted and smooth. Stir in most of the crumbled bacon. Taste and adjust seasoning.
  7. Ladle the hot soup into bowls. Top generously with the reserved crispy tater tots, extra cheese, remaining bacon crumbles, and fresh chives immediately before serving.