📖 Instructions

1. Crisp the Bacon: Place a large pot or Dutch oven over medium heat. Add the diced bacon and cook slowly, stirring occasionally, until it's beautifully crispy and golden brown. This usually takes about 8-10 minutes.
2. Remove Bacon, Retain Fat: Using a slotted spoon, carefully remove the crispy bacon bits from the pot and set them aside on a plate lined with paper towels. You want to leave about 2-3 tablespoons of the rendered bacon fat in the pot. If there's too much, just spoon some out.
3. Sauté Aromatics: Add the chopped onion and minced garlic to the pot with the bacon fat. Sauté over medium heat for 5-7 minutes, stirring occasionally, until the onion becomes translucent and softened, and the garlic is fragrant. Be careful not to let the garlic burn; it can turn bitter quickly.
4. Deglaze and Flour Power: Sprinkle the all-purpose flour over the sautéed onions and garlic. Stir continuously for about 1-2 minutes, letting the flour cook and absorb the fat. This step creates a roux, which will help thicken your soup. It should look like a pasty mixture.
5. Add Broth and Potatoes: Slowly pour in the chicken broth, whisking constantly to prevent lumps. Make sure you scrape the bottom of the pot to loosen any flavorful browned bits. Add the diced potatoes to the pot.
6. Simmer and Soften: Bring the soup to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes. You'll know it's ready when the potatoes are fork-tender. Don't overcook them, or they'll get mushy too soon.
7. Mash for Creaminess: Once the potatoes are tender, remove about half of the soup to a separate bowl and mash the potatoes with a potato masher, or use an immersion blender directly in the pot to blend about half of the soup until smooth. You want some chunks of potato remaining for texture, so don't blend it all! If you don't have an immersion blender, you can carefully transfer about half the soup to a regular blender (be *very* careful with hot liquids in a blender!) and blend until smooth, then return to the pot.
8. Stir in Dairy and Cheese: Reduce the heat to low. Stir in the heavy cream (or milk), shredded cheddar cheese, and black pepper. Continue to stir until the cheese is completely melted and the soup is wonderfully smooth and creamy. Do *not* boil the soup after adding the cream, as it can curdle. Just heat it through gently.
9. Season and Serve: Taste the soup and adjust seasonings if needed. You might need a pinch more salt depending on your broth and bacon. Ladle the hot soup into bowls.
10. Garnish and Enjoy: Garnish each serving generously with the reserved crispy bacon bits and a sprinkle of fresh chopped chives or green onions. Serve immediately with some crusty bread for dipping. Yum!