📖 Instructions

1. Prep Your Ingredients: Start by peeling and dicing your potatoes into roughly 1/2-inch cubes. You want them small enough to cook quickly and easily mash, but not so tiny they disappear. Dice your onion and celery. If you’re using bacon, cut it into small pieces. This careful prep work makes the rest of the cooking a breeze, honest!
2. Crisp the Bacon (if using): In a large pot or Dutch oven, cook the diced bacon over medium heat until it's wonderfully crispy. This usually takes about 5-7 minutes. Use a slotted spoon to remove the bacon bits and set them aside on a paper towel-lined plate. Don’t discard that glorious bacon fat in the pot – that's flavor gold!
3. Sauté the Aromatics: Reduce the heat to medium-low. Add the diced onion and celery to the pot with the bacon fat (or a tablespoon of butter/oil if skipping bacon). Sauté them for about 5-7 minutes, until they’ve softened and become translucent, releasing their lovely fragrance. We’re building layers of flavor here!
4. Flour Power: Sprinkle the flour over the softened vegetables. Cook and stir constantly for 1-2 minutes. This step creates a roux, which will thicken our soup beautifully and prevent it from being watery. It might look a little clumpy right now, but trust the process!
5. Build the Broth: Gradually whisk in the chicken or vegetable broth, making sure to scrape up any browned bits from the bottom of the pot – that's where all the good stuff is! Bring the mixture to a gentle simmer, whisking occasionally, until it thickens slightly.
6. Add Potatoes & Simmer: Add your diced potatoes to the pot. Stir well to combine them with the thickened broth. Bring it back to a simmer, then reduce the heat to low, cover the pot, and let it cook for about 15-20 minutes, or until the potatoes are fork-tender. This means you should be able to easily pierce them with a fork.
7. Mash for Creaminess: Once the potatoes are tender, remove about half of the soup from the pot (potatoes and liquid) and either mash it with a potato masher directly in the pot, or blend it with an immersion blender until mostly smooth. If you're using a regular blender, be super careful with hot liquids! Return the mashed/blended portion to the pot. This step gives the soup that lovely, thick, creamy texture while still leaving some delightful potato chunks for bite.
8. Dairy & Cheese Time: Stir in the milk (whole milk or half-and-half works best for richness!), cream cheese, and shredded cheddar cheese. Stir continuously over low heat until the cheeses are completely melted and the soup is smooth and creamy. Don't let it boil after adding the dairy, or it might curdle!
9. Season & Serve: Season the soup generously with salt and black pepper to taste. If it tastes a bit flat, a tiny pinch more salt can work wonders. Ladle your glorious, creamy cheddar potato soup into bowls. Garnish each serving with your reserved crispy bacon bits and freshly chopped chives.
10. Enjoy! Take a moment to appreciate your handiwork. This soup is best served hot, with a crusty piece of bread for dipping. Pure bliss!