📖 Instructions

1. Prep the Bacon: First things first, get that bacon ready! Take your 6 slices of thick-cut bacon and chop 'em into small, bite-sized pieces, about 1/2-inch wide. Place these bacon bits in your large pot or Dutch oven over medium heat. Cook them slowly, stirring occasionally, until they're nice and crispy. This usually takes around 8-10 minutes. Once they're golden brown and irresistible, use a slotted spoon to scoop them out and place them on a plate lined with paper towels. We want to drain off all that extra grease. Don't throw out that delicious bacon fat in the pot, though! We're gonna use about 2 tablespoons of it for flavor. If there’s more than 2 tablespoons, just carefully pour out the excess.
2. Sauté Aromatics: Reduce the heat to medium-low. Add 1 cup of finely diced yellow onion (that's about one medium onion) and 2 cloves of minced garlic to the bacon fat in the pot. Sauté these for about 5-7 minutes, stirring occasionally, until the onion becomes translucent and softens, and the garlic is fragrant. Be careful not to let the garlic brown or it'll get bitter. That's a no-go!
3. Add Flour: Sprinkle 1/4 cup of all-purpose flour over the sautéed onions and garlic. Stir it continuously for 1 minute. This creates a roux, which will help thicken our soup and give it a lovely, rich base. It should form a paste and smell a little nutty.
4. Deglaze with Broth: Slowly, and I mean *slowly*, whisk in 4 cups of low-sodium chicken broth. Pour in a small amount at first, whisking vigorously to get rid of any lumps, then gradually add the rest. Keep whisking until the mixture is smooth and fully combined. You'll see it start to thicken a bit.
5. Potatoes Go In: Now, for the star of the show! Add 4 cups of peeled and diced potatoes (I prefer Yukon Golds for their creamy texture, but russets work too!). Make sure your potato pieces are roughly 1-inch cubes so they cook evenly. Stir them into the broth mixture.
6. Simmer to Tender: Bring the soup to a gentle simmer over medium-high heat, then reduce the heat to low, cover the pot, and let it cook for 15-20 minutes. You want the potatoes to be fork-tender – easily pierced with a fork without falling apart. Keep an eye on it to ensure it doesn't boil too aggressively.
7. Mash for Creaminess (Optional but Recommended!): Once the potatoes are tender, grab a potato masher or a sturdy fork. Gently mash about one-third to half of the potatoes directly in the pot. This is what gives the soup its wonderful creamy texture without needing to blend the whole thing! If you prefer a chunkier soup, mash less; for a smoother consistency, mash more.
8. Add Dairy and Season: Pour in 2 cups of whole milk and 1/2 cup of heavy cream. Stir everything together gently. Let the soup heat through for another 5 minutes, stirring occasionally, until it's warmed and slightly thickened. Make sure it doesn't come to a rolling boil after adding the dairy, as it can sometimes curdle. We're aiming for a gentle warmth. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Taste and adjust as needed. Maybe a little more salt? A pinch of pepper? Your call!
9. Serve It Up!: Ladle the hot soup into bowls. Garnish each serving generously with those crispy bacon bits you saved and a sprinkle of fresh, thinly sliced green scallions. A little extra cheese, like shredded cheddar, wouldn't hurt either if you're feeling extra indulgent!
10. Enjoy! Serve immediately and enjoy that warm, comforting bowl of goodness. It's truly a delight!