Chop the onion, leeks and celery

In a large Dutch oven, sauté the onion leeks and celery in the butter

While that sautés, chop the potatoes into bite size pieces

Add the potatoes to the Dutch over, add bone broth

Season generously with onion salt, kinders (salt pepper and garlic) and garlic powder

Cover and let boil for 15 minutes

While that is cooking, cook the bacon - I did mine in the air fryer at 360 for 15 minutes

After the potatoes are cooked, add cottage cheese, a little bit of broth and 1/3 of the potatoes to a blended. Blend until smooth

Pour back into the soup, add 6 of the bacon slices

To serve: top with fresh grated cheddar, chives and bacon