5 large baking potatoes (peeled and softened)
2 T olive oil
12 slices of bacon
1 small yellow onion, diced
2 cloves of garlic, diced
3 cups of whole milk, plus more if needed
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 in olive oil. Remove the bacon, chop it, and set it aside on a paper towel or plate until later.
Leave 2 TBS of the bacon drippings in the Dutch oven. Lower the heat to medium and sauté the onion and garlic in the bacon drippings.
Turn the heat down to medium-low. Add the chicken broth and milk. Stir. Put about half of the chopped bacon back into the Dutch oven. Let this sit for 5-10 minutes, stirring once or twice.
Add the potatoes to the Dutch oven along with the salt and pepper. Continue to mash the potatoes if necessary. Let the soup thicken slowly 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 unless you want a super creamy potato soup.
Garnish with remaining diced bacon, cheese, chives and sour cream.