Potato Soup

Ingredients

• 8 slices bacon chopped (about 8oz/225g)
• 1 yellow onion chopped
• 6 garlic cloves minced
• 3 pounds gold potatoes peeled and chopped into 1” pieces (1350g)
• 1/4 cup all-purpose flour (30g)
• 4 cups chicken broth (960ml/907g)
• 1 1/2 cups milk (360ml)
• 1 1/2 teaspoons salt
• 3/4 teaspoon ground black pepper
• 1 cup heavy cream room temperature (240ml)
• 1/2 cup sour cream room temperature (120g)

Toppings

• shredded cheddar cheese
• chopped chives or green onion
• sour cream

Instructions

1. Place the bacon in a large Dutch oven. Cook over medium-high heat, stirring frequently until crisp, about 12 minutes. Using a slotted spoon, remove the bacon pieces and drain on a paper-towel-lined plate, leaving the drippings in the pot. Set aside. Reduce the heat to medium.
2. Remove and reserve half of the bacon drippings. Add the onion and garlic. Cook until the onion turns translucent, about 5 minutes. Stir in the potatoes. Cook for 5 minutes, stirring occasionally. Add some reserved bacon drippings if the potatoes start to stick. Sprinkle in the flour and cook, stirring frequently for 2 minutes. Slowly pour in the chicken broth while stirring, scraping the bottom of the pot with the spoon to loosen any stuck-on flour or vegetables.
3. Add the milk, salt, and black pepper. Bring to a simmer. Reduce the heat just high enough to maintain a low simmer, low to medium-low. (Try to keep it from boiling hard.) Partially cover and continue simmering until the potatoes are very tender, about 40 minutes. For a thicker and less chunky soup, mash the potatoes with the back of a spoon or a potato masher to your desired consistency. Stir in the cream and sour cream. Taste and add more salt and pepper, if desired. Serve immediately topped with sour cream, cheese, chives, and cooked bacon.