8slicesthick-cut bacon(cut into small pieces about ¼ inch wide)
8medium russet potatoes(peeled and cubed)
½teaspoonground black pepper
1cupsharp cheddar cheese(shredded)
Cut raw bacon into small pieces and cook in a stock pot over medium heat until crispy (about 5-10 minutes), stirring occasionally. Remove cooked bacon with a slotted spoon and place on a paper towel lined plate for later use. Leave bacon grease in the bottom of your pot.
Add chopped onion and sauté for 3 to 4 minutes until soft, stirring occasionally.
Add minced garlic and flour. Sauté 2 more minutes, stirring frequently.
Pour in warm milk, heavy cream, and chicken broth. Stir until combined. Add potatoes (that have been peeled and cubed) and bring to a boil.
Turn heat down to medium-low, cover, and let simmer for 20-25 minutes. Make sure to stir occasionally, scraping the bottom of the pot, to avoid soup from sticking and scorching. Once potatoes are soft and easily pierced with a fork, remove from heat.
Using a potato masher, mash up about half the potato soup so that the texture is creamy with chunks of potatoes.
Stir in salt, black pepper, cheese, sour cream, and reserved bacon bits.
Serve in bowls and garnish with sour cream, shredded cheese, crispy bacon bits, and chopped green onions or chives. Enjoy!
This recipe tends to be more on the thicker side since that is what my family prefers but you can easily make it thinner by adding more broth or milk to the soup a little at a time until the consistency is just right