I used both russet and yukon gold potatoes for this soup. The russet potatoes created a lovely thickness while the diced yukon gold potatoes gave the soup its nice chunky texture.
During the last few years I have grown quite fond of jalapeno peppers. I always have some on hand, and like to add them wherever I can. They seemed perfect for this tasty potato soup.
4 slices bacon, chopped
2 cloves garlic, minced
1 large yellow onion, chopped
2 stalks celery, diced
1 jalapeno pepper, seeded and chopped
1 1/2 lbs Russet potatoes, peeled and cut up
2 cups chicken broth
salt and freshly cracked pepper, to taste
2 cups milk
1 1/2 lbs Yukon Gold potatoes, washed and cut into 1/2 inch dice
1 medium carrot, diced
shredded cheddar cheese
Place the bacon into a heavy pot with tight fitting lid and fry until crispy. Scoop out of the bacon bits and remove all but one tablespoon of rendered fat.
Add the garlic, onion, celery and jalapeno pepper. Cook for about 10 minutes, stirring from time to time to scrape up the bacon bits.
Stir in the russet potatoes and chicken broth. Bring to a simmer, cover the pot, set the heat to low and cook for about an hour or until the potatoes are very tender. Check and stir about halfway through.
Puree the potatoes using a handheld blender, or mash them up directly in the pot using a potato masher. Stir in salt and pepper, to taste.
Stir in the milk, yukon gold potatoes, carrot and reserved bacon bits. Cook the soup uncovered over low heat not allowing it to boil for another 30 minutes or until the potatoes are tender when pierced.
Check and adjust seasoning, if needed. Ladle into bowls and top with the shredded cheese.