8 slices bacon, cut into small pieces (use kitchen shears to make it easier!)
4 russet potatoes, peeled and diced into 1–2 inch pieces
1 yellow onion, diced (about 2 cups)
6 cloves garlic, minced
1/4 c butter
1/4 c flour
4 c chicken broth, more as needed*see notes
2 c milk (I used whole)
2 tsp salt, more or less to taste
1/2 tsp pepper, more to taste
1 c sharp cheddar cheese, shredded, plus more for serving
3–4 green onions, for serving
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.
Add the onion and garlic to the pot and sauté for 4-5 minutes, until soft and fragrant.
Add butter and allow to melt. Then add flour and continue stirring; cook for another 30-45 seconds or so.
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.
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.
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.
Serve in bowls topped with green onion, bacon, and cheddar cheese. Enjoy!!
*if your soup becomes thicker than you would like, you can easily thin it out with more broth or milk until you reach desired consistency!