Ingredients:

  • 6 slices bacon, diced
  • 1 medium yellow onion, chopped
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 6 cups chicken broth (low sodium preferred)
  • 2 lbs Yukon Gold potatoes, peeled and diced
  • 1 teaspoon dried thyme
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon black pepper (or to taste)
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese, plus more for garnish
  • Chopped green onions, for garnish

Instructions:

  1. In a large stockpot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, reserving the bacon grease in the pot.
  2. Add the chopped onion, carrots, and celery to the pot with the bacon grease. Sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
  3. Pour in the chicken broth and add the diced potatoes, dried thyme, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are fork-tender.
  4. Use an immersion blender to blend the soup until smooth and creamy. If using a regular blender, carefully ladle the soup in batches and blend until smooth. Be extremely cautious when blending hot liquids!
  5. Stir in the heavy cream and cheddar cheese until the cheese is melted and the soup is heated through.
  6. Ladle the soup into bowls and garnish with crumbled bacon, shredded cheddar cheese, and chopped green onions. Serve hot.