Ingredients:

  • 4 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 2 stalks celery, finely diced
  • 3 cloves garlic, minced
  • 3 lbs russet potatoes, peeled and cubed
  • 4 cups chicken broth
  • ⅓ cup all-purpose flour
  • 2 cups whole milk
  • 2 cups sharp cheddar cheese, shredded
  • ½ cup sour cream
  • 6 slices thick-cut bacon, crisped and crumbled
  • 2 tbsp fresh chives, minced

Instructions:

  1. Melt the butter over medium heat in a Dutch oven. Add the diced onion and celery, cooking until translucent and fragrant. Stir in the minced garlic and cook for 60 seconds.
  2. Add the cubed russet potatoes and broth to the pot. Bring to a boil, then reduce to a simmer. Cover and cook for 12–15 minutes until potatoes are fork-tender.
  3. Whisk the flour into a small amount of the hot broth to create a slurry, then stir it back into the pot. Use an immersion blender to partially blend the soup, leaving some chunks for texture.
  4. Reduce heat to low. Gradually stir in the milk and shredded cheddar cheese until fully melted and glossy. Fold in the sour cream.
  5. Garnish with crumbled bacon and minced chives before serving.