Ingredients:

  • 8 slices thick-cut smoky bacon, diced (approx. 225g)
  • 1 large yellow onion, finely chopped (approx. 200g)
  • 3 cloves garlic, minced
  • 2 stalks celery, diced small (approx. 100g)
  • 3 lbs russet potatoes, peeled and cut into 1/2 inch cubes
  • 4 cups low-sodium chicken broth
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 0.5 tsp freshly cracked black pepper
  • 2 cups extra-sharp cheddar cheese, shredded (225g)
  • 1 cup whole milk (240ml)
  • 0.5 cup sour cream (120g)
  • 2 tbsp fresh chives, sliced

Instructions:

  1. Place the diced bacon into a cold Dutch oven or heavy-bottomed stockpot. Turn heat to medium and render slowly until deep golden brown and crispy.
  2. Remove the crispy bacon with a slotted spoon and set aside on paper towels, leaving the rendered fat in the pot.
  3. Add the onion and celery to the bacon fat. Sauté over medium heat for 5-7 minutes until softened and the onion is translucent.
  4. Add the minced garlic and cook for 60 seconds until fragrant, stirring constantly to prevent burning.
  5. Stir in the cubed potatoes, chicken broth, dried thyme, and smoked paprika. Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are fork-tender.
  6. Use a potato masher or large fork to mash approximately one-third of the potatoes directly in the pot. This releases starches to thicken the soup naturally.
  7. Lower the heat and stir in the whole milk, sour cream, and shredded cheddar cheese. Stir until the cheese is completely melted and the soup is smooth.
  8. Season with salt and pepper. Ladle into bowls and garnish with the reserved crispy bacon and fresh chives.