Loaded Baked Potato and Leek Soup

Place pancetta in a single layer in a large Dutch oven; cook over medium, stirring often until crisp and browned, about 10 minutes. Transfer pancetta to a paper towel lined plate and set aside. Reserve 1 tablespoon of the drippings in Dutch oven and discard remaining drippings.

Add leeks, garlic, and butter to reserved drippings, and cook over medium, stirring occasionally, until starting to soften, about 4 minutes. Add chopped potatoes, thyme, and salt; cook, stirring occasionally, until fragrant and potatoes are coated in butter, about 2 minutes. Stir in chicken broth, and bring to a boil over medium-high. Reduce heat to medium, and vigorously simmer, over medium-high, stirring occasionally, until potatoes are very soft and tender, 18 to 20 minutes.

Meanwhile, place reserved potato peels in an air fryer basket, and generously spray with cooking spray. Cook at 400°F, stirring occasionally, until deeply browned and crispy, 6 to 8 minutes. Transfer to a medium, heatproof bowl and toss with additional salt to taste; set aside.

Working in batches, if needed, transfer potato mixture to a blender; do not wash Dutch oven. Secure lid on blender, and remove centerpiece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 30 seconds. Return blended potato mixture to same Dutch oven.

Stir in cream and bring to a simmer over medium. Whisk sour cream in a medium, heatproof bowl until smooth. Gradually whisk in 1/2 to 1 cup of hot potato mixture to sour cream until combined. Add sour cream mixture into remaining hot potato mixture in Dutch oven, whisking until smooth. Taste and season with additional salt, if desired.

Divide soup evenly among 8 bowls and top with chives, reserved cooked pancetta, and additional sour cream. Garnish with black pepper and cheddar.