Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 2.5 lbs Yukon Gold potatoes, peeled and cubed
  • 6 cups low-sodium chicken broth
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 cup whole milk
  • 1/2 cup grated Parmesan cheese
  • 1 tbsp lemon juice
  • 6 slices thick-cut bacon, fried until crisp
  • 1/4 cup fresh chives, sliced
  • 1/2 cup shredded sharp cheddar cheese

Instructions:

  1. Melt the butter over medium heat in a Dutch oven. Add the onion, carrots, and celery, sautéing for 6–8 minutes until translucent and softened. Stir in the minced garlic and cook for 1 minute until fragrant.
  2. Stir in the cubed potatoes, thyme, and the bay leaf. Pour in the broth, bring the mixture to a boil, then reduce heat to low. Cover and simmer for 15–20 minutes, or until potatoes are fork-tender.
  3. Remove the bay leaf. Use an immersion blender to pulse the soup 5–7 times to create a mix of smooth creaminess and chunky potato pieces. Stir in the milk, Parmesan cheese, and lemon juice. Heat through for 2 minutes on low without boiling.
  4. Ladle the soup into bowls and top with shredded cheddar, crispy bacon shards, and fresh chives.