Ingredients
- 6 slices thick-cut bacon chopped
- 1 medium yellow onion diced
- 2 stalks celery diced
- 2 medium carrots peeled and diced
- 3 cloves garlic minced
- 3 Tbsp butter
- 3 Tbsp all-purpose flour
- 4 cups chicken broth
- 2 lbs Yukon gold potatoes peeled and diced (1-inch pieces)
- 1 1/2 cups whole milk
- 1/4 tsp dried thyme
- Salt and pepper to taste
- Shredded cheddar cheese bacon bits, and chopped chives for garnish
Instructions
- In a large pot over medium heat, cook the bacon until crispy, about 5-6 minutes. Remove with a slotted spoon and set aside.
- Add the onion, celery, carrots and garlic to the drippings. Sauté for 4-5 minutes until softened.
- Melt the butter into the vegetables. Whisk in the flour and cook for 1 minute.
- Gradually whisk in the chicken broth. Bring to a boil, whisking constantly.
- Add potatoes, thyme, salt and pepper. Reduce heat and simmer for 20-25 minutes, until potatoes are fork tender.
- Turn off heat and stir in milk. Do not boil.
- Ladle soup into bowls and garnish with shredded cheese, reserved bacon bits and chives.