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.

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