Creamy Potato Soup with Bacon and Cheddar

Ingredients

• 2 pounds Russet potatoes (about 2 large), peeled and cut into 1/2-inch pieces
• 6 bacon slices
• 1 onion, chopped
• 10 garlic cloves, minced
• 2 cups whole milk
• 2 cups water
• 1 cup shredded cheddar cheese
• 1/4 cup all-purpose flour
• 1 tablespoon chopped fresh chives
• 1 teaspoon salt
• 1/4 teaspoon pepper

Instructions

1. Heat a large pot or dutch oven over medium heat. Add bacon to the pot and cook until crispy, 10-15 minutes. Transfer to a paper towel to drain. When cool, crumble into small pieces.
2. Add onions to the pot with the bacon grease and cook until they soften, about 5 minutes, stirring occasionally.
3. Visit: Creamy Potato Soup with Bacon and Cheddar @ savorytooth.com for full instructions.

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