Ingredients:

  • 1.5 lbs Russet potatoes, peeled and cubed
  • 1 lb Yukon Gold potatoes, peeled and cubed
  • 1 large yellow onion, finely diced
  • 2 stalks celery, minced
  • 3 cloves garlic, pressed
  • 1 medium leek, white and light green parts only, thinly sliced
  • 4 tbsp unsalted butter
  • 4 cups chicken stock
  • 1.5 cups heavy cream, room temperature
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1.5 tsp sea salt
  • 0.5 tsp white pepper
  • 4 strips thick-cut bacon, cooked and chopped
  • 0.5 cup sharp cheddar cheese, shredded
  • 2 tbsp fresh chives, snipped

Instructions:

  1. In a 6-quart Dutch oven over medium heat, melt the butter. Add the diced onion, sliced leeks, and minced celery. Sauté for 8–10 minutes until the vegetables are translucent and soft.
  2. Stir in the pressed garlic and cook for 60 seconds until fragrant, being careful not to brown it.
  3. Add the cubed Russet and Yukon Gold potatoes to the pot. Pour in the chicken stock and add the thyme sprigs and bay leaf.
  4. Bring the mixture to a gentle boil, then immediately reduce the heat to low. Cover and simmer for 15-20 minutes, or until the potatoes are fork-tender.
  5. Remove the thyme sprigs and bay leaf. Use a potato masher to gently break down the potatoes to your desired consistency, allowing the Russets to thicken the base naturally.
  6. Remove from heat and stir in the heavy cream, sea salt, and white pepper until emulsified and glossy.
  7. Serve hot, garnished with crispy bacon, shredded cheddar cheese, and fresh chives.