Creamy Cheesy Potato Soup

1.In a large pot over medium heat, cook the bacon slices until crisp. Remove bacon and place on paper towels to drain. Once cooled, crumble and set aside.

2.Discard all but 1 tablespoon of bacon fat from the pot. Add butter to the pot and melt over medium heat.

3.Add the chopped onion to the pot and sauté until translucent and soft, about 5 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.

4.Sprinkle the flour over the onions and garlic, stirring constantly to form a roux. Cook for 2 minutes to remove the raw flour taste, stirring frequently to prevent burning.

5.Slowly whisk in the chicken broth, ensuring no lumps form. Bring the mixture to a gentle boil, then reduce heat to a simmer.

6.Add the diced potatoes to the pot. Cover and simmer until potatoes are very tender, about 15-20 minutes.

7.Using an immersion blender, puree the soup until smooth and velvety. Alternatively, carefully transfer the soup in batches to a blender and puree, then return to the pot.

8.Stir in the milk and heavy cream, warming the soup gently over low heat. Do not boil after adding dairy to prevent curdling.

9.Gradually add the shredded cheddar cheese, stirring constantly until fully melted and incorporated. Season with salt and freshly ground black pepper to taste.

10.Ladle the creamy cheesy potato soup into bowls. Garnish each serving with crumbled crispy bacon and a sprinkle of fresh chives. Serve hot with crusty bread if desired.