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.