📖 Instructions

1. Prep Your Bacon First: Dice 6 slices of bacon into small, even pieces. In a large, heavy-bottomed pot or Dutch oven, cook the bacon over medium heat until it's super crispy. This usually takes about 7-10 minutes. Use a slotted spoon to take out the crispy bacon bits and set them aside on a plate lined with a paper towel. Don't drain the bacon fat! You'll need about 2 tablespoons of it for the next step. If you have too much, carefully pour out the excess, leaving just enough.
2. Sauté Aromatics: Add 1 tablespoon of unsalted butter to the pot with the remaining bacon fat. Once the butter is melted and bubbly, toss in 1 small chopped yellow onion. Cook the onion for about 5-7 minutes, stirring often, until it softens and turns translucent. Then, add 2 cloves of minced garlic and cook for just 1 minute more until it's fragrant – be careful not to burn it!
3. Thicken It Up (Roux Time): Sprinkle 1/4 cup of all-purpose flour over the softened onions and garlic. Stir continuously for 1-2 minutes, letting the flour cook and absorb the fat. This creates a roux, which is what will make your soup wonderfully thick. It should look like a pale paste, kinda nutty smelling.
4. Add Liquids Gradually: Slowly, very slowly, pour in 4 cups of chicken broth, whisking constantly to prevent any lumps from forming. Once the broth is mostly incorporated, pour in 2 cups of whole milk, continuing to whisk. Keep stirring until the mixture is smooth and starts to thicken slightly.
5. Potatoes In!: Peel and dice 2 pounds of Yukon Gold or Russet potatoes into 1/2-inch cubes. Add the diced potatoes to the pot. Stir everything together gently.
6. Simmer and Soften: Bring the soup to a gentle simmer over medium-low heat. Reduce the heat to low, cover the pot, and let it cook for about 15-20 minutes, or until the potatoes are really tender and easily pierced with a fork. You really want 'em soft. Give it a stir every now and then to make sure nothing sticks to the bottom.
7. Creamy Goodness: Once the potatoes are tender, remove the pot from the heat. Carefully mash about half of the potatoes directly in the pot using a potato masher or the back of a large spoon. If you want a smoother soup, you can use an immersion blender for a few seconds, but don't over-blend unless you want a completely smooth texture. I like a little chunkiness myself!
8. Seasoning & Finishing Touches: Stir in 1/2 cup of heavy cream. Season the soup with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Taste and adjust the seasonings as needed – this is important. Sometimes a little more salt makes all the difference, you know?
9. Serve It Up: Ladle the warm, creamy potato soup into bowls. Garnish generously with those crispy bacon bits you saved and plenty of freshly chopped green scallions. A little extra crack of black pepper never hurts either. Enjoy immediately! This soup is best served warm, you bet.