Instructions

1. Heat dutch oven or stock pot over medium high heat; fry the bacon until golden and crispy, but not burnt.  Transfer cooked bacon to a paper towel lined plate on the side then remove all but 2 T of the bacon grease from the pot.
2. Add the onion and garlic to the pot and sauté for 4-5 minutes, until soft and fragrant.
3. Add butter and allow to melt.  Then add flour and continue stirring; cook for another 30-45 seconds or so.
4. Slowly whisk in broth and milk, scraping any brown bits from the bottom of the pan and making sure there aren’t any clumps from the flour.
5. Add potatoes then season with salt and pepper; bring to a boil, reduce heat and simmer with the lid on for 10-12 minutes, stirring every few minutes, until potatoes are soft.
6. Using a potato masher, mash the potatoes directly into the pot.  Then stir in 1 cup cheese and 3/4 c bacon (reserving the rest for topping). Adjust salt and pepper at this time.
7. Serve in bowls topped with green onion, bacon, and cheddar cheese.  Enjoy!!