Yield:
6 servings
6slices bacon (about 10 ounces), diced into ½-inch pieces
2tablespoons unsalted butter
3celery stalks, finely chopped
1large yellow onion, finely chopped
1large carrot, peeled and finely chopped
2garlic cloves, finely chopped
Kosher salt (such as Diamond Crystal) and black pepper
3pounds Yukon gold potatoes (about 6 medium), peeled and diced into 1-inch cubes
½teaspoon chopped fresh thyme, or ¼ teaspoon dried
½teaspoon smoked paprika
¼teaspoon ancho chile powder, optional
4cups chicken broth
½ to 1cup heavy cream, to taste
Shredded cheddar cheese and finely chopped chives, for serving
Step 1
Heat a large Dutch oven or pot over medium heat. Add the bacon and cook, stirring occasionally, until crisp, 12 to 14 minutes. Transfer the bacon to a plate with a slotted spoon; set aside to use later as a topping.
Step 2
Leave 1 tablespoon of the bacon fat in the pot. Over medium heat, add the butter. Once melted, stir in the celery, onion, carrot and garlic; season with a little salt and cook, stirring occasionally, until the vegetables have softened, about 10 minutes.
Step 3
Stir in the potatoes and season well with salt and pepper. Sprinkle on the thyme, smoked paprika and chile powder (if using). Cook, stirring, for 2 minutes. Add the broth, increase the heat to high and bring to a boil. Cover, reduce heat to medium-low and simmer, stirring occasionally, until the potatoes are fork tender, 15 to 20 minutes. As the soup simmers, taste the broth and add salt if needed. Stir in as much heavy cream as you like and remove from the heat.
Step 4
Transfer half of the soup to a blender and process until smooth. Return the blended soup to the pot and cook on medium-low, uncovered and stirring occasionally, until the soup thickens slightly, about 15 minutes. (Alternatively, you can use an immersion blender and blend about half the soup in the pot.) Add more heavy cream, salt and pepper, if desired, and serve in bowls topped with bacon, cheese and chives.
ENJOY!
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