Ingredients:

  • 3 lbs Red Potatoes, scrubbed, unpeeled, and cubed into 1/2 inch pieces
  • 4 cups Low-sodium Chicken Broth
  • 1 tsp Kosher Salt
  • 1/2 tsp Cracked Black Pepper
  • 1/2 cup Unsalted Butter
  • 1/2 cup All-purpose Flour
  • 2 tbsp Reserved Bacon Drippings
  • 6 cups Half-and-Half, room temperature
  • 1 lb Velveeta Cheese, cubed
  • 1 cup Sharp White Cheddar, freshly grated
  • 1 lb Thick-cut Bacon, diced and fried crisp
  • 1 bunch Fresh Chives, thinly sliced

Instructions:

  1. Place cubed red potatoes in a large Dutch oven and cover with chicken broth. Bring to a boil, then reduce heat and simmer for 15 minutes until fork-tender. Do not drain the broth.
  2. While potatoes simmer, fry the diced bacon in a separate skillet until crispy. Remove bacon to paper towels and reserve 2 tablespoons of the hot rendered fat.
  3. In a medium saucepan over medium heat, melt the butter and combine with the reserved bacon drippings. Whisk in the flour and cook for 1-2 minutes to create a blonde roux.
  4. Gradually whisk the room-temperature half-and-half into the roux. Continue stirring until the mixture thickens into a smooth, heavy cream base.
  5. Pour the cream base into the Dutch oven with the potatoes and broth. Stir gently to combine.
  6. Add the cubed Velveeta and shredded white cheddar. Stir constantly over low heat until the cheeses are completely melted and the soup is silky.
  7. Season with kosher salt and cracked black pepper. Serve hot, garnished generously with the crispy bacon and fresh chives.