Ingredients:

  • 4 slices thick-cut bacon, diced
  • 3 tbsp unsalted butter
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 stalks celery, finely minced
  • 2.4 lbs Russet potatoes, peeled and cubed into 1/2 inch pieces
  • 0.6 lbs Yukon Gold potatoes, peeled and cubed into 1/2 inch pieces
  • 4 cups low-sodium chicken broth
  • 1 tsp dried thyme
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 1.5 cups whole milk, room temperature
  • 0.5 cup sour cream
  • 2 tbsp fresh chives, thinly sliced

Instructions:

  1. Place diced bacon in a cold Dutch oven over medium heat. Fry until the pieces shatter when pressed with a spoon. Remove bacon, leaving the fat in the pot.
  2. Add the butter to the bacon fat. Once melted, add the diced onion and celery. Sauté until translucent, about 5-7 minutes. Stir in the minced garlic and cook for an additional 60 seconds until fragrant.
  3. Add the cubed Russet and Yukon Gold potatoes, chicken broth, dried thyme, salt, and pepper. Bring the mixture to a boil, then reduce heat to low and simmer for 20 minutes or until potatoes are fork-tender.
  4. Use a hand masher to crush about half of the potatoes directly in the pot. This creates a velvety thickness.
  5. Reduce heat to low. Gently stir in the room-temperature whole milk and sour cream until fully incorporated and the soup is silky. Do not allow the soup to reach a hard boil after adding dairy.
  6. Taste and adjust seasoning. Serve hot, garnished with the reserved crispy bacon and fresh chives.