Serves: 6
Ingredients:
For Topping:
- Extra shredded cheddar cheese
- Crispy bacon bits
- Sliced green onions or chives
- Sliced jalapeño (optional)
- Chopped fresh parsley (optional)
Preparation:
1. Cook the bacon in a large pot or Dutch oven over medium heat until crisp. Transfer it to a paper-towel-lined plate and leave about 1 to 2 tablespoons of bacon fat in the pot. Add the onion and cook 4 minutes, then add the garlic and cook 30 seconds more.
2. Add the potatoes, thyme, and paprika and cook 2 minutes, stirring. Pour in the chicken broth, bring to a simmer, and cook 15 to 20 minutes, until the potatoes are very tender.
3. Use an immersion blender to blend part of the soup, leaving plenty of chunks. Lower the heat and stir in the milk, cream, cheddar, sour cream, and butter. Stir until smooth and creamy. Season with salt and black pepper. Do not let it boil hard once the dairy is in.
4. Ladle into bowls and top with cheddar, bacon, green onions or chives, jalapeño if using, and parsley.
