Ingredients

• 1 (12oz) package of bacon (about 10 strips)
• 1 cup diced onion
• 1 tsp minced garlic
• 1/4 cup flour
• 4 cups low-sodium chicken broth
• 6 small russet potatoes, peeled & cut into half-inch cubes
• 1 cup half & half
• 1 cup medium cheddar cheese
• 4 green onions, sliced
• Salt & Pepper, to taste

1. 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.
2. 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.
3. Add chicken broth & russet potatoes. Allow to simmer for 25-30 minutes, until the potatoes are tender.
4. 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.
5. Serve soup topped with extra bacon, cheese, & green onions. Savor every bite :)