6small russet potatoes, peeled & cut into half-inch cubes
1cuphalf & half
1cupmedium cheddar cheese
4green onions, sliced
Salt & Pepper, to taste
Instructions
In a large stock pot, either dice the bacon & cook it, or cook it in strips & dice it; drain off the fat & SAVE IT. Let bacon rest on a paper towel.
Using 4 TBSP of the bacon fat, saute the onion & garlic for 5-10 minutes or until translucent. Add the flour to form a roux. Let it cook for 1-2 minutes.
Add chicken broth & russet potatoes. Allow to simmer for 25-30 minutes, until the potatoes are tender.
Add half & half, cheddar cheese, green onions, half of the bacon bits & season with salt & pepper to taste. Allow to simmer an additional 5 minutes to heat through.
Serve soup topped with extra bacon, cheese, & green onions. Savor every bite :)