Ingredients:

  • 3 Tbsp (45g) Unsalted Butter
  • 1 medium Yellow Onion, finely chopped
  • 2 medium Celery stalks, finely chopped
  • 3 cloves Garlic, minced
  • 3 Tbsp (25g) All-Purpose Flour
  • 4 oz (115g) Smoked Bacon or Ham, diced
  • 4 cups (950 ml) Low Sodium Chicken or Vegetable Broth
  • 2 lbs (900g) Russet Potatoes, peeled and diced (1/2 inch pieces)
  • 2 cups (475 ml) Whole Milk or Half-and-Half
  • 1/2 cup (120 ml) Heavy Cream (Optional)
  • 1 tsp Salt (to start)
  • Freshly Ground Black Pepper, to taste

Instructions:

  1. Sauté diced bacon/ham in a large Dutch Oven over medium heat until crisp. Remove bacon with a slotted spoon, leaving the rendered fat in the pot. Set bacon aside for garnish.
  2. Add butter to the pot (if needed). Sauté onion and celery in the residual fat/butter until softened and translucent (about 5-7 minutes). Add minced garlic and cook for 1 minute until fragrant.
  3. Sprinkle the flour over the softened vegetables. Stir constantly for 1-2 minutes to cook out the raw flour taste, forming a roux.
  4. Slowly whisk in the cold broth, ensuring no lumps form. Bring the mixture to a gentle simmer.
  5. Stir in the diced potatoes. Season lightly with salt and pepper. Bring back to a simmer, then reduce heat, cover partially, and cook for 15-20 minutes, or until potatoes are fork-tender.
  6. Remove the pot from the heat. Using an immersion blender, blend the soup directly in the pot until smooth and creamy. (Alternatively, carefully blend in batches using a standard blender, ensuring the lid cap is vented to release steam).
  7. Return the pot to low heat. Stir in the milk/half-and-half and the heavy cream (if using). Heat gently until warmed through—do not boil after adding dairy.
  8. Taste and adjust salt and pepper as needed. Serve immediately, garnished with the reserved crispy bacon bits.