Fingerling Potato Soup (Re-Upload) Recipe In The Description

I re-uploaded the video due to some technical issues.
Recipe:
Equipment:
Large pot or Dutch oven
Slotted spoon
Knives
Wooden spoon
Blender or immersion blender
Prep Time - 45 minutes
Cook Time - 1 hr 25 min
Total Time - 2 hrs 10 minutes
Ingredients:
8 strips bacon, chopped
1/4 c butter
2 cloves garlic, minced
1 medium yellow onion, diced
2 ribs celery, diced
3 carrots, diced
1/4 c AP flour
4 c chicken broth
1 lb fingerling potatoes, halves or quartered
1/4 tsp thyme, optional
2 c whole milk
1 c heavy cream
1 tsp fresh parsley, minced
2/3 c sour cream
Salt & Pepper to taste
1 c shredded Gruyère cheese, garnish
1/4 c chives or green onions, chopped, garnish
Directions:
In a soup pot or a large Dutch oven, cook bacon over medium heat until crispy. Remove with a slotted spoon and set aside. Reserve the bacon fat. Melt butter in the same pot.
Add garlic, onion, celery and carrot and cook for 3-4 minutes until slightly soft.
Stir in the flour and cook for 1-2 minutes, stirring occasionally. Stir in broth, potatoes and thyme (if using). Bring to a boil.
Slowly drizzle in milk and stir continuously. Cook while whisking for 5 minutes until the edges are bubbly. Either remove 1/2 the soup and blend in a blender or puree with an immersion blender.
Add heavy cream and parsley, and combine. Add sour cream, salt and pepper and combine. Add about 3/4 of the bacon and combine. Bring to a simmer, but DO NOT boil. Garnish with cheese, chives and leftover bacon.
Variations/Substitutes:
Chicken broth - Vegetable broth

[@TA-dg5ve]

That looks yummy!

[@OnTheSpectrumKitchen]

It was!