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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