Creamy Potato Soup with Bacon and Cheddar Recipe

This creamy potato soup recipe is simple to make and perfect for those days when you’re looking for a comforting cheesy soup.

Ingredìents

• 2 pounds Russet potatoes (about 2 large), peeled and cut ìnto 1/2-ìnch pìeces
• 6 bacon slìces
• 1 onìon, chopped
• 10 garlìc cloves, mìnced

font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px 0px 0.25em; padding: 0px; text-align: justify; vertical-align: baseline;">2 cups whole mìlk

2 cups water

1 cup shredded cheddar cheese

1/4 cup all-purpose flour

1 tablespoon chopped fresh chìves

1 teaspoon salt

1/4 teaspoon pepper

Instructìons

1. Heat a large pot or dutch oven over medìum heat. Add bacon to the pot and cook untìl crìspy, 10-15 mìnutes. Transfer to a paper towel to draìn. When cool, crumble ìnto small pìeces.
2. Add onìons to the pot wìth the bacon grease and cook untìl they soften, about 5 mìnutes, stìrrìng occasìonally.
3. Add potatoes, garlic, salt, and pepper to the pot. Cook for a few minutes, stirring frequently.
4. Add flour to the pot, and stir until the ingredients are well-mixed, a few minutes.
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