Hearty Cheddar Garlic Herb Potato Soup With Turkey Bacon

Instructions

1. Cook the diced turkey bacon in a large (6-8 quart) Dutch oven or heavy-bottomed pot over medium heat for 8-10 minutes, stirring occasionally, until deeply golden brown and crispy. Use a slotted spoon to transfer the crispy bacon pieces to a paper towel-lined plate to drain, reserving 1 tablespoon (15ml) of drippings in the pot.
2. Add 1 tablespoon (15ml) of unsalted butter to the reserved bacon drippings in the pot over medium heat. Add the finely diced yellow onion, celery, and carrots, cooking for 7-9 minutes, stirring frequently, until vegetables soften and become translucent. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
3. Add the cubed potatoes and the low-sodium chicken or vegetable broth to the pot, stirring to combine. Bring the mixture to a rolling boil over medium-high heat, then reduce heat to medium-low, cover, and simmer for 15-20 minutes, or until potatoes are fork-tender.
4. While potatoes simmer, melt the remaining 1 tablespoon (15ml) of unsalted butter in a separate medium saucepan over medium heat. Add the all-purpose flour, whisking continuously for 1-2 minutes until a smooth, light golden roux forms and smells nutty.
5. Gradually pour the room temperature whole milk into the roux, whisking constantly to prevent lumps. Continue to whisk for 3-5 minutes until the mixture thickens to a smooth, pourable consistency and begins to gently bubble. Slowly whisk in the heavy cream until fully incorporated and heated through.
6. Pour the hot milk and cream mixture from the saucepan into the Dutch oven with the simmering potatoes and broth, stirring thoroughly to integrate. Continue to cook the soup over medium-low heat for 3-5 minutes, stirring occasionally, until the soup base thickens and lightly coats the back of a spoon.
7. Reduce the heat to the lowest setting. Gradually add the freshly shredded sharp cheddar cheese and Monterey Jack cheese to the soup, stirring continuously until both cheeses are completely melted and the soup is smooth and creamy. Stir in the finely chopped fresh chives, parsley, and minced thyme until evenly distributed throughout the soup.
8. Add 1.5 tsp (7.5g) fine sea salt, 0.5 tsp (2.5g) freshly ground black pepper, and 1/4 tsp (1g) optional cayenne pepper. Taste and add salt or pepper as needed.
9. Ladle the hot potato soup into individual serving bowls. Garnish each bowl with the reserved crispy turkey bacon pieces and fresh chopped chives. Serve immediately.