• 4 slices bacon, diced
• 2 tbsp butter
• 2 stalks of celery, diced
• 1 onion, diced
• 2 tbsp finely chopped fresh thyme
• 1/2 tsp salt
• 1/2 tsp black pepper
• 3 tbsp all-purpose flour
• 4 cups reduced-sodium chicken broth
• 1 lb Yukon Gold potatoes, peeled and diced
• 1/2 cup heavy or whipping (35%) cream
• 1 1/2 cups Wood River Creamery Roasted Red Pepper & Cracked Peppercorn Cheese, divided  

• In a large heavy-bottomed saucepan set over medium-low heat, arrange bacon. Cook, turning occasionally, for 4 to 6 minutes or until golden brown and crispy around the edges; transfer to a paper towel–lined plate to drain.
• Discard all but 1 tbsp bacon fat in saucepan. Add butter, celery, onion, thyme, salt, and pepper. Cook, stirring occasionally, for 4 to 6 minutes or until starting to soften.
• Sprinkle flour over top. Cook, stirring frequently, for 2 to 3 minutes or until smooth. Slowly whisk in broth. Continue to whisk and bring to a boil. Stir in potatoes; bring back to a boil. Reduce heat to medium-low. Cook, stirring occasionally, for 15 to 20 minutes or until potatoes are tender and the soup has thickened.
• Just before serving, stir in cream, 1 cup of cheese, and bacon. Serve with remaining cheese.

Tip: For a Cajun twist, add 1 tbsp Cajun seasoning with the butter in Step 2, and add 1/2 cup frozen corn with the cream in Step 4. Stir until heated through.