Ingredients:

  • 3 tbsp unsalted butter
  • 1 large yellow onion, finely diced
  • 2 stalks celery, sliced thin
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 2 lbs Russet potatoes, peeled and cubed
  • 1 lb Yukon Gold potatoes, peeled and cubed
  • 5 cups chicken stock
  • 1 cup heavy cream
  • 1.5 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 cup sharp cheddar cheese, shredded
  • 4 slices thick-cut bacon, cooked and crumbled
  • 2 green onions, thinly sliced

Instructions:

  1. Melt 3 tbsp unsalted butter in your large pot over medium heat. Add the diced yellow onion and sliced celery, cooking for 5 to 7 mins until the onions are translucent and the celery has softened.
  2. Stir in the 3 cloves of minced garlic and 1 tsp dried thyme. Cook for about 60 seconds until the garlic fragrance fills your kitchen.
  3. Toss in the 2 lbs of cubed Russets and 1 lb of cubed Yukon Golds. Stir them for 2 mins to coat every piece in that flavored butter. Pour in the 5 cups of chicken stock. Increase the heat to high until it reaches a boil, then immediately drop it to a low simmer.
  4. Cover the pot loosely and simmer for 20 to 25 mins until the potatoes shatter easily when pressed with a fork.
  5. Use a potato masher to crush about half of the potatoes directly in the pot. Reduce the heat to the lowest setting and slowly pour in the 1 cup of heavy cream. Stir gently until the broth turns a pale, creamy ivory color.
  6. Add the 1.5 tsp sea salt and 1/2 tsp cracked black pepper. Stir in half of the shredded cheddar (about 1/2 cup) until it is completely melted and the soup looks silky.
  7. Ladle into bowls and top with the remaining cheddar, the 4 slices of crumbled bacon, and the sliced green onions.