Creamy Potato Soup with Bacon and Cheddar Recipe

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ìngredìents

• 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
• 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

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ìnstructìons

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.
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