Fall Creamy Potato Soup with Bacon

Instructions:

1. Place the diced bacon in the pot over medium heat. Cook until the bacon is crisp and the fat has rendered.
2. Use a slotted spoon to remove the bacon bits and set them aside on a paper towel.
3. Add the butter to the remaining bacon fat. Once melted, toss in the diced onion and carrots. Sauté for 5–7 minutes until the onions are translucent.
4. Stir in the minced garlic and thyme, cooking for just 60 seconds until fragrant.
5. Add the cubed potatoes to the pot, stirring to coat them in the aromatic butter.
6. Pour in the chicken broth. Increase heat to bring the liquid to a gentle boil, then immediately reduce to low.
7. Cover with a lid and simmer for 15–20 minutes, or until the potatoes are fork-tender.
8. For a velvety finish, use an immersion blender to pulse the soup 3–4 times (do not over-blend).
9. Stir in the heavy cream and sour cream over low heat.
10. Slowly fold in the shredded cheddar cheese, stirring constantly until melted and combined.