Chessy Potato Soup

Submitted by Kendall

1 pound bacon, chopped
1 onion, chopped
3 cloves of garlic, minced
8 potatoes, peeled (or partially peeled, and cubed
4 cups chicken broth
4 T. butter
1/4 cup flour
2 cups heavy cream
2 cups whole milk
2 cups shredded cheddar cheese
salt & pepper to taste
Toppings...crumbled bacon, shredded cheddar cheese, sliced green onions, sour cream

In a large soup pot or dutch oven, cook the bacon over medium heat until done.  Remove bacon from pan and set aside.  Drain off all but 1/4 cup of the bacon grease.

Saute onion in the remaining bacon grease until they begin to turn clear.  Add the garlic (I use the minced garlic from a jar or tube), continue cooking for 1-2 minutes.  Add the cubed potatoes and toss to coat.  Saute for 3-5 minutes.  Return 2/3 of the bacon to the pot and add chicken broth (be sure there's enough to cover the potatoes, add water if needed).  Cover and simmer until potatoes are tender.

In a separate pan, melt the butter over medium heat.  Whisk in the flour.  Cook stirring constantly for 1-2 minutes.  Whisk in the heavy cream and whole milk, bring to a boil and cook, stirring constantly until thickened.  Whisk in the shredded cheddar cheese until smooth.

Once the potatoes are tender, use a stick blender to partially puree the mixture.  I like to have a few chunks of potato in the soup.  Stir in the cheesy cream mixture.  Add salt & pepper to taste.

Serve with the remaining crumbled bacon, shredded cheese, sliced green onions and sour cream for a loaded baked potato soup!  Great with crusty french bread.  This is a very hearty and filling soup!