Soup

Cook the Bacon

• In a large pot or Dutch oven over medium heat, cook the bacon until crisp. Remove and set aside on a paper towel. Pour off most of the fat, leaving about 2 tablespoons in the pot.

Build the Flavour Base

• Add the diced onion to the pot and cook for 5 minutes until softened and lightly golden. Add the garlic and sauté for 30 seconds until fragrant.

Make the Roux

• Add the butter and allow it to melt completely. Sprinkle in the flour and stir continuously for 1 minute to form a smooth roux.

Sauté the Vegetables

• Add the diced potatoes, celery, and carrot. Stir well and cook for 2–3 minutes, allowing the vegetables to pick up a bit of colour.

Add Liquids and Season

• Slowly pour in the chicken broth and milk (or cream), stirring to fully incorporate the roux. Season with salt, black pepper, and dried thyme.

Simmer

• Bring the soup to a gentle simmer. Reduce heat to low and cook uncovered for 20–25 minutes, or until the potatoes are fork-tender.

Finish the Soup

• Remove from heat and stir in the sour cream until fully combined.

Blend to Texture

• Using an immersion blender, blend until mostly smooth, leaving some chunks for texture.

Serve

• Ladle into bowls and top with shredded cheddar, the reserved crispy bacon, and green onions if desired.