Creamy Potato Soup

Ingredients

• ▢ 6 slices cut bacon chopped
• ▢ ½ white onion diced
• ▢ 4 cloves garlic minced
• ▢ ¼ cup all-purpose flour
• ▢ 2 cups chicken broth or chicken stock
• ▢ 2 cups whole milk
• ▢ 2 pounds red potatoes peeled and diced small
• ▢ 1 cup sharp cheddar cheese shredded
• ▢ ½ cup sour cream
• ▢ ¼ cup chives minced
• ▢ Kosher salt to taste
• ▢ Black pepper to taste

Instructions

• Cook bacon in a soup pot over medium heat until crispy and browned. Strain the bacon onto a paper towel-lined plate.
• Leave the bacon fat in the pot.
• Add the onions and cook until they start to soften, about 5 minutes. Add garlic and cook for another minute until fragrant.
• Sprinkle in the flour and whisk to combine. The mixture will be thick.
• Slowly whisk in chicken stock and milk until the mixture is smooth and no lumps remain.
• Add in the potatoes and lower the heat to medium-low. Let the potatoes gently cook, stirring occasionally until soft.
• Ensure the mixture doesn’t boil as the milk can burn.
• When the potatoes are soft, use a potato masher to gently mash some of the potatoes to create a creamy consistency.
• Stir in the shredded cheese, sour cream, chives, and crispy bacon. Taste and season with the desired amount of kosher salt and pepper.