Cheesy Potato Bacon Soup
Servings: 4

4 slices bacon, diced
2 tbsp butter
2 stalks of celery, diced
1 onion, diced
2 tbsp finely chopped fresh thyme
1/2 tsp salt
1/2 tsp black pepper
3 tbsp all-purpose flour
4 cups reduced-sodium chicken broth
1 lb Yukon Gold potatoes, peeled and diced
1/2 cup heavy or whipping (35%) cream
1 1/2 cups Roasted Red Pepper & Cracked Peppercorn Cheese, divided

In a large heavy-bottomed saucepan set over medium-low heat, arrange bacon. Cook, turning occasionally, for 4 to 6 minutes or until golden brown and crispy around the edges; transfer to a paper towel–lined plate to drain.

Discard all but 1 tbsp bacon fat in saucepan. Add butter, celery, onion, thyme, salt, and pepper. Cook, stirring occasionally, for 4 to 6 minutes or until starting to soften.

Sprinkle flour over top. Cook, stirring frequently, for 2 to 3 minutes or until smooth.
Slowly whisk in broth. Continue to whisk and bring to a boil. Stir in potatoes; bring back to a boil.

Reduce heat to medium-low. Cook, stirring occasionally, for 15 to 20 minutes or until potatoes are tender and the soup has thickened.
Just before serving, stir in cream, 1 cup of cheese, and bacon. Serve with remaining cheese.

Notes
Tip: For a Cajun twist, add 1 tbsp Cajun seasoning with the butter in Step 2, and add 1/2 cup frozen corn with the cream in Step 4. Stir until heated through.