Instructions
In a large pot over medium heat, cook the bacon until crispy, about 5-6 minutes. Remove with a slotted spoon and set aside.
Add the onion, celery, carrots and garlic to the drippings. Sauté for 4-5 minutes until softened.
Melt the butter into the vegetables. Whisk in the flour and cook for 1 minute.
Gradually whisk in the chicken broth. Bring to a boil, whisking constantly.
Add potatoes, thyme, salt and pepper. Reduce heat and simmer for 20-25 minutes, until potatoes are fork tender.
Turn off heat and stir in milk. Do not boil.
Ladle soup into bowls and garnish with shredded cheese, reserved bacon bits and chives.
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