8 slices bacon, chopped

2 tablespoons butter

1 yellow onion, chopped

1 medium carrot, diced

1 celery rib, diced

4 cloves garlic, minced

1/3 cup all-purpose flour

3 cups chicken broth or vegetable broth

2 cups milk

2 pounds Yukon gold potatoes, diced

1 teaspoon kosher salt

1/2 teaspoon dried thyme

1/4 teaspoon black pepper

1/4 teaspoon crushed red pepper flakes

1 cup shredded sharp Cheddar cheese

1/2 cup sour cream

Toppings: chopped bacon, shredded cheese, green onions, sour cream

In a large pot, cook the bacon over medium-high heat, until crispy, stirring occasionally. Use a slotted spoon to transfer the bacon to a plate that has been lined with a paper towel. Set aside. Reserve 3 tablespoons of the bacon grease in the pot and discard the rest.

Add 2 tablespoons of butter and melt over medium heat. Add the onion, carrot, and celery and sauté for 5 minutes, stirring occasionally. Add the garlic and cook for 1 minute.

Stir in the flour and cook for 1 to 2 minutes, stirring occasionally. Add the broth, milk, potatoes, salt, thyme, pepper, and crushed red pepper flakes. Stir until combined. Bring to a boil and then reduce the heat to low. Cover and cook for 10 to 15 minutes or until potatoes are soft. Stir occasionally so the potatoes don’t stick to the bottom of the pan.

Stir in the cheese and sour cream. Season with salt and pepper, to taste.

Ladle the soup into bowls and serve warm with desired toppings.