1-Gathering and Prepping Ingredients: First, chop the bacon and dice the onion and potatoes to get everything ready this prep work only takes around 20 minutes and makes the cooking go faster. Heat your pot over medium-low heat to render the bacon until it’s crispy, which adds that smoky flavor we all love. Once that’s done, sauté the onions in the bacon fat for about five minutes until they soften up nicely.

2-Next, toss in the minced garlic and let it cook just until fragrant, then melt in the butter and stir in the flour to create a roux. This step helps thicken the soup without any fuss. Pour in the chicken broth and stir for a couple of minutes before adding the warmed milk, heavy cream, and all those seasonings like salt, pepper, ground mustard, hot sauce, and celery salt.

3-Cooking and Blending: Now, add the diced potatoes and let the mixture simmer for 12 to 15 minutes, stirring now and then until the potatoes are tender. Once they’re soft, carefully blend half the soup in a high-powered blender to get that creamy texture, then mix it back into the pot. Stir in the shredded Monterey Jack cheese and sour cream bit by bit to ensure it melts smoothly.

4-Finally, fold in half the crispy bacon bits, taste the soup, and tweak the seasoning if needed. Serve it up hot with garnishes like the rest of the bacon crumbles, chives, shredded Asiago cheese, and a dollop of sour cream. If you’re looking for more soup ideas, check out our recipe for loaded scalloped potatoes, which pairs perfectly with this one for a hearty meal.

5-Tips for Success: Remember, keeping the heat gentle when adding dairy prevents curdling, so stir often and avoid boiling. This soup freezes well, so consider making a bigger batch for meal prep. With these steps, you’ll have a creamy rustic potato soup that’s as fun to make as it is to eat, bringing a touch of café magic to your kitchen.