Ingredients

• 12 slices bacon
• 1 (32 oz.) carton low-sodium chicken broth
• 2 cups water, optional
• 5 russet potatoes, cubed
• 1 yellow onion, diced
• 3 ribs celery, diced
• 4 cloves garlic, minced
• 2 tablespoons dried parsley
• 1/4 teaspoon red pepper flakes, optional
• 2 tablespoons water
• 2 tablespoons cornstarch
• 1/2 (8 oz.) package cream cheese, cubed
• 1/2 cup sour cream
• 1 cup sharp cheddar cheese, grated
• 2 cups half-and-half
• kosher salt and freshly ground pepper, to taste

Preparation

1. In a large stock pot over medium-high heat, cook bacon until crispy, then transfer to a separate, paper towel-lined plate.
2. Drain all but 3 tablespoons bacon fat and return pot to heat. Add diced potatoes and cook for 10 minutes, then add onions and celery and sauté for 6-8 minutes, or until softened.
3. Season generously with salt and pepper, dried parsley and red pepper flakes, if using.
4. Add garlic and cook for another 1-2 minutes, or until fragrant.
5. Pour in chicken broth (and water, if thinner consistency is desired) and bring mixture to a boil, then reduce heat to a simmer and cook for 15 minutes. Season with salt and pepper.
6. In a small bowl, whisk cornstarch into 2 tablespoons water, then pour slurry into soup. Cook for 5 minutes, then stir in cheddar cheese, sour cream, cream cheese, and half-and-half.
7. Stir until cream cheese and sour cream melt smoothly, and cook for another 5 minutes, taste and adjust seasoning, if necessary, then transfer to serving bowls.
8. Top with crumbled bacon and freshly ground pepper and enjoy!