Ingredients:

  • 4 strips thick-cut bacon, diced
  • 2 tbsp unsalted butter
  • 1 large yellow onion, finely diced
  • 2 cloves garlic, minced
  • 2 stalks celery, thinly sliced
  • 3 lbs Russet potatoes, cubed
  • 4 cups low-sodium chicken broth
  • 1 tsp dried thyme
  • 1/2 tsp smoked paprika
  • salt and cracked black pepper to taste
  • 1 cup whole milk
  • 1/2 cup sour cream
  • Fresh chives
  • Shredded sharp cheddar cheese

Instructions:

  1. Place the diced bacon in your cold Dutch oven and turn the heat to medium. Cook for 5-7 minutes until the fat has melted and the bits are shatter crisp.
  2. Use a slotted spoon to remove the bacon, leaving the rendered fat in the pot. Note: This fat is liquid gold and will flavor everything else.
  3. Add the butter to the bacon fat. Once it melts, toss in the onion, celery, and a pinch of salt. Sauté for 5 minutes until the onions are translucent and fragrant.
  4. Stir in the garlic, dried thyme, and smoked paprika. Cook for 60 seconds until you smell the toasted spices.
  5. Add the cubed potatoes and the broth. Make sure the liquid just covers the spuds. Boil, then reduce to a simmer for 15-20 minutes until the potatoes are fork tender.
  6. Take an immersion blender and pulse it 3-4 times directly in the pot. Stop when about one third of the soup is creamy but large chunks remain.
  7. In a small bowl, whisk the sour cream with a ladle of hot soup liquid. Note: This prevents the sour cream from curdling when it hits the pot.
  8. Stir in the milk and the tempered sour cream. Heat through for 2 minutes but do not let it boil.
  9. Taste and add your salt and cracked black pepper. Ladle into bowls and top with the reserved bacon, chives, and plenty of cheddar cheese.