📖 Instructions

1. Prep the Bacon: In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate. Reserve about 2 tablespoons of bacon grease in the pot – this is flavor GOLD.
2. Sauté the Aromatics: Add the chopped onion and celery to the pot with the reserved bacon grease. Cook until they're softened and fragrant, about 5-7 minutes. You want them translucent, not browned.
3. Add Garlic and Flour: Stir in the minced garlic and cook for another minute until you can really smell it, but don't burn it!. Then, sprinkle the flour over the onion and celery mixture. Cook for about 1-2 minutes, stirring constantly to create a roux. This helps thicken the soup.
4. Deglaze the Pot: Slowly pour in the chicken broth, scraping the bottom of the pot to release any browned bits. Trust me, those bits are flavor bombs!
5. Add Potatoes: Add the diced potatoes to the pot. Bring the mixture to a boil, then reduce the heat and simmer for about 15-20 minutes, or until the potatoes are tender. A fork should easily pierce through them.
6. Blend for Creaminess: Use an immersion blender to partially blend the soup until it reaches your desired consistency. If you like a super smooth soup, blend it completely. If you prefer some chunks, leave it partially blended. Alternatively, you can carefully transfer some of the soup to a regular blender, blend until smooth, and then return it to the pot.
7. Add Dairy: Stir in the heavy cream and sour cream (or Greek yogurt). Heat through gently. Don't let it boil, or the dairy might curdle! Season with salt and pepper to taste.
8. Add Cheese: Now stir in the shredded cheddar cheese until it's completely melted and the soup is cheesy and delicious. The kids are going to love this step.
9. Garnish and Serve: Crumble the cooked bacon and sprinkle it over the soup. Add chopped green onions, chives, or a dollop of sour cream for extra flavor and presentation. Serve hot and enjoy every creamy, savory bite!