Potato soup is one of the absolute best fall/winter dishes. This version has very few ingredients, most of which you may already have. It's a comforting, savory, and easy-to-make recipe perfect for cold weather.
I start by chopping 4-5 pieces of bacon into small pieces. Then in a large pot set to med-high I cook the bacon until crispy. Remove to a bowl lined with a paper towel for the end, leaving the bacon grease in the pot. Next I add 4 tablespoons of butter and half of a finely diced onion. Once the onion has softened, add 4 tablespoons of flour. Allow the flour to cook for around a minute and then add about 2 pounds of potatoes that have been cut into around 1-inch pieces (I prefer russet). Now add 4 cups of chicken stock, 1 cup of whole milk, and half a cup of heavy cream. Bring to a boil and then cut to simmer for around 30 minutes or until the potatoes are very tender. Add salt, pepper, and granulated garlic to taste. To serve, just add to a bowl with your cooked bacon, fresh grated cheddar, and a lot of chopped green onions. Enjoy!
