5 large baking potatoes (peeled and softened however you like)
12 slices bacon
3 cups of milk, plus more if needed (I use whole)
3 cups of low-sodium chicken broth
Kosher salt & freshly ground black pepper
Grated cheddar cheese
Chives, chopped and fresh
In a Dutch oven over medium-high heat, brown the bacon. Remove and set aside on a paper towel or plate until later. Leave 2 TBS of the bacon drippings in the Dutch oven! Over medium heat, sauté 1 small yellow onion and garlic.
Turn the heat down to medium-low. Add the chicken broth and 3 cups of milk. Put a few slices of diced bacon back into the Dutch oven. Let this sit for 5-10 minutes, stirring once or twice.
Add 3/4 of the potatoes to the Dutch oven along with the salt and pepper. Continue to mash the potatoes if necessary. Let the soup thicken on medium-low to low heat.
Ladle some soup into a blender and blend until smooth. Pour back into the Dutch oven. Do this twice. It’s OK that you don’t actually blend all of the liquid.
If the soup is too thin, add the remaining potatoes. If the soup is too thick, slowly add milk, a little at a time.
Garnish with remaining diced bacon, cheese, chives and sour cream.