Bacon Cheddar Potato Soup

Scribbled Underline

Ingredients needed

– 1/2 pound bacon  – 4 tablespoons unsalted butter – ½ yellow onion finely chopped – 2 cloves garlic finely minced – 2 pounds Yukon Gold potatoes  – ½ teaspoon black pepper – 1 teaspoon salt – ⅓ cup all-purpose flour – 2 cups chicken broth – 2 cups whole milk – 8 ounces grated cheddar cheese  – 1 cup heavy cream – ½ cup chives

Melt the butter over medium heat in a dutch oven or large pot. To add more flavor, stir in a tablespoon of reserved bacon grease. Add the onions and minced garlic, and cook until softened over medium-high heat.

Step 1:

Pour in the potatoes. Stir frequently while cooking until they are tender. Sprinkle the flour, salt, and pepper over top and stir so the mixture is evenly distributed.

Step 2:

Slowly pour the milk and chicken broth adding a little at a time. Stir occasionally to help the flour mix in with the liquid for a thicker soup.

Step 3:

Use a potato masher to break apart the chunks of potato. Mash a little or a lot! It just depends on the texture of the soup you would like.

Step 4:

Whisk in the heavy cream and shredded cheese while cooking over low until it has melted.

Step 5:

Stir in half of the crisp bacon, saving the rest for a topping.

Step 6:

Ladle the soup into bowls and serve with your favorite toppings such as extra bacon, chives, green onions, or sour cream.

Step 7:

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