Potato Bacon Soup

Instructions

1. Cook the bacon
   In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until crispy, about 8-10 minutes. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, leaving about 2 tablespoons of bacon fat in the pot.
2. Sauté the vegetables
   Add the diced onion and celery to the bacon fat and cook until softened, about 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Sprinkle the flour over the vegetables and stir continuously for 1-2 minutes to cook out the raw flour taste.
3. Simmer the potatoes
   Add the diced potatoes, chicken broth, dried thyme, cayenne pepper (if using), and a pinch of salt and pepper. Bring to a boil, then reduce heat to medium-low and simmer, covered, until the potatoes are tender, about 15-20 minutes.
4. Prepare the creamy base
   When the potatoes are tender, use a potato masher to partially mash some of the potatoes in the pot, leaving plenty of chunks for texture. Alternatively, transfer about 1/3 of the soup to a blender, puree, and return to the pot.
5. Add dairy ingredients
   Reduce heat to low. Stir in the heavy cream and sour cream until well incorporated. Add the shredded cheddar cheese and stir until melted. Taste and adjust seasoning with salt and pepper as needed.
6. Finish and serve
   Return half of the cooked bacon to the soup and stir to combine. Ladle the soup into bowls and garnish each serving with the remaining crispy bacon, extra shredded cheddar cheese, and chopped chives or green onions.