Instructions

• Place the peeled and diced russet potatoes into a large pot. Fill with enough water to cover the potatoes completely and bring to a boil. Cook until a knife easily pierces through.
• Once cooked, drain the potatoes and set them aside.
• While the potatoes are boiling, take another large pot and cook the 1-inch pieces of bacon over medium heat until they're crispy. Remove with a slotted spoon, placing them on a paper towel-lined plate to drain, leaving the delicious bacon grease in the pot.
• In the same pot with the bacon grease, melt 3 tablespoons of unsalted butter over medium heat. Add in the diced yellow onion, celery, and carrot. Sauté until the vegetables are soft and the onion appears translucent.
• Sprinkle ½ cup of all-purpose flour over the softened vegetables and cook for 2 minutes while stirring constantly.
• Gradually pour in 6 cups of chicken broth followed by 1 ½ cups of heavy cream while stirring constantly to avoid lumps.
• Season the mixture with ½ teaspoon garlic powder, ¼ teaspoon dried thyme, 1 teaspoon of kosher salt, and ½ teaspoon fresh cracked black pepper. Mix well to combine.
• Bring the pot to a gentle boil, then reduce the heat. Let the soup simmer for 10-15 minutes, or until it starts to thicken slightly.
• Carefully add the reserved potatoes to the soup. Using an immersion blender or a standing blender, blend until the soup reaches a smooth and creamy texture.
• After blending, taste the soup and adjust the seasonings as needed.
• Ladle the creamy potato soup into bowls and garnish each with a generous amount of shredded cheddar cheese and thinly sliced green onions.