- 8 Russet Potatoes, diced into 1" pieces
- 4 cups Chicken Broth
- 8 Slices Bacon
- 2 Celery Stalks, cut into ¼" pieces
- 1 Small Onion, cut into bite size pieces
- 1 tbsp Minced garlic
- 2 cups Half & Half
- 2 tbsp Butter; Can be substituted with reserved bacon grease
- 3 tbsp Flour
- Salt & Pepper to taste
- Bacon Pieces
- Mild Cheddar Cheese
- Chopped Chives
Place diced potatoes in a large pot with chicken broth and bring to a boil. Once it is boiling, turn heat down to medium-high heat and allow to simmer for about 12 minutes. Check doneness by piercing potatoes with a fork.
While potatoes cook, add cut pieces of bacon to another pan and cook for 5-7 minutes until they begin to crisp. Remove bacon from the pan with a slotted spoon and set aside.
Either reserve bacon grease in the pan or use 2 tablespoons butter to cook the celery and onion for 5 minutes.
Add minced garlic to the pan and cook until aromatic, about 60 seconds. Add flour and stir to coat vegetables. Slowly stir in half & half and bring to a simmer. Continue stirring until cream thickens.
Using an immersion blender, blend half of the potatoes until they are creamy. Be sure not to blend all of the potatoes and leave some pieces. Add celery and onion mixture to potatoes and stir well.
Top with cheese, chopped chives, and bacon pieces.
As an Amazon Associate, I earn referral fees from products I love and recommend at no extra cost to you.
Calories: 372 kcalCarbohydrates: 45 gProtein: 13 gFat: 16 gSaturated Fat: 9 gPolyunsaturated Fat: 7 gCholesterol: 48 mgSodium: 833 mgFiber: 4 gSugar: 5 g