Ingredients:

  • 6 slices thick-cut bacon, diced
  • 2 tbsp unsalted butter
  • 2 large leeks, white and light green parts only
  • 4 cloves garlic, minced
  • 3 tbsp all-purpose flour
  • 1.36 kg (3 lbs) Yukon Gold potatoes, peeled and cubed
  • 1.2 liters (5 cups) chicken broth
  • 240 ml (1 cup) heavy cream, room temperature
  • 115g (4 oz) full-fat cream cheese, softened
  • 1 tsp dried thyme
  • 1.5 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1/8 tsp nutmeg
  • 1 cup sharp white cheddar, shredded
  • 2 tbsp fresh chives, chopped
  • 6 tbsp sour cream

Instructions:

  1. Place diced bacon in a cold Dutch oven over medium heat. Render until mahogany-colored and crisp. Remove bacon bits with a slotted spoon, reserving 2 tablespoons of fat in the pot.
  2. Add 2 tablespoons of butter to the bacon fat. Sauté the sliced leeks until translucent and soft, about 5 minutes.
  3. Add the minced garlic and dried thyme. Stir for 1 minute until fragrant. Sprinkle flour over the vegetables and whisk for 1-2 minutes to cook out the raw flour taste.
  4. Slowly pour in the chicken broth while whisking to prevent lumps. Add the cubed potatoes, thyme, salt, pepper, and nutmeg.
  5. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes or until the potatoes are fork-tender.
  6. Using an immersion blender, partially purée the soup until the desired consistency is reached (leave some chunks for texture).
  7. Stir in the heavy cream and cubed cream cheese. Whisk until the cream cheese is fully melted and incorporated.
  8. Stir in the shredded white cheddar cheese until melted and the soup is thick and glossy. Serve hot, topped with reserved crispy bacon, fresh chives, and a dollop of sour cream.