The Cooking Mawma

1: In a stock pot/Dutch oven on medium heat, fry bacon until crispy.

2: Remove bacon from pot and set aside.

3: In the same pot, melt butter over medium heat.

4: Add onions and cook until translucent (3-5 minutes).

5: Add garlic and cook for a minute more.

6: Add flour and mix until incorporated (make sure there are no visible chunks).

7: Slowly whisk in heavy cream and milk.

8: Once added, slowly whisk in chicken stock as well.

9: Add cubed potatoes and seasonings and bring to a boil. This will take about 30 minutes.

10: Potatoes should be very fork tender.

11: Reduce heat to medium low and add cooked bacon and cheese. Stir until melted.

12: With a potato masher, immersion blender, or whatever you have on hand, mash some of the potatoes. Keep some chunks if you prefer a chunkier soup.

13: Top as desired and enjoy!