📖 Instructions

1. Prep the Bacon: Cook the bacon in a large pot or Dutch oven over medium heat until crispy. Remove the bacon with a slotted spoon and set aside to drain on paper towels. Crumble the bacon once it's cool enough to handle.
2. Sauté the Aromatics: Leave about 2 tablespoons of bacon grease in the pot (drain off the excess). Add the diced onion and celery and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant. Oh, the smells!
3. Add Broth and Potatoes: Pour in the chicken broth and scrape up any browned bits from the bottom of the pot. Add the diced potatoes and bring to a boil. Reduce heat and simmer until the potatoes are tender, about 15-20 minutes. Make sure those potatoes get soft!
4. Thicken the Soup: In a small bowl, whisk together the melted butter and flour to form a roux. Gradually whisk the roux into the soup, stirring constantly to prevent lumps. Continue to simmer for another 5 minutes, or until the soup has thickened slightly. A thicker soup always tastes better.
5. Make it Creamy: Stir in the heavy cream and cream cheese until smooth and well combined. Heat through, but do not boil. You want to feel the heat, but don't let it boil!
6. Cheese and Season: Stir in the shredded cheddar cheese until melted and smooth. Season with salt and pepper to taste. Don't be shy with the cheese!
7. Blend (Optional): For an extra creamy soup, use an immersion blender to partially blend the soup. Be careful not to over-blend, you want to leave some chunks of potato for texture. If you don't have an immersion blender, you can carefully transfer some of the soup to a regular blender and blend until smooth, then return it to the pot. This trick always works!
8. Serve and Garnish: Ladle the soup into bowls and top with crumbled bacon, shredded cheddar cheese, a dollop of sour cream, and chopped chives or green onions. I like mine with a bit of hot sauce for extra flavor!