Preparation Steps

• In a large pot or Dutch oven, melt butter over medium heat. Add chopped onion and celery, and cook until softened, about 5-7 minutes.
• Add minced garlic and cook for another minute until fragrant.
• Add the diced potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
• Carefully transfer about half of the soup to a blender (or use an immersion blender) and blend until smooth. Return the blended soup to the pot.
• Stir in the milk and heavy cream. Heat through, but do not boil.
• Stir in the shredded cheddar cheese until melted and smooth. Season with salt and pepper to taste.
• Ladle the soup into bowls and serve hot, garnished with crumbled bacon, chopped green onions, and a dollop of sour cream.