Bacon Potato Soup

• 1 Tablespoon Leftover Bacon Grease
• 3 cloves Garlic, Minced
• 2 Tablespoons Chives
• 4 slices Cooked, Crispy Bacon
• 1 Tablespoon All-purpose Flour
• 5 cups Chicken Broth
• 6 whole Medium Red Potatoes, Baked And Cut Into Bite Sized Chunks
• 1 cup Whole Milk Or Half-and-Half
• 1 pinch Salt And Pepper, to taste
• 1 dash Hot Sauce
• 1 cup Cheddar Cheese, Grated

1. Melt bacon grease in large stock pot over medium/high heat. Add minced garlic and chives, saute until they soften and garlic starts to brown. Add the chopped bacon and stir to mix.
2. Add flour and whisk around to coat all the ingredients. Slowly add chicken broth, whisking the whole time so that lumps don't form.
3. Once broth has warmed, remove the skin from half of the potatoes and add them to the pot. Mash the potatoes slightly. Add the remaining potatoes in chunks, skins intact.
4. Heat up the milk (or half-and-half) in the microwave until warm to the touch.
5. Turn heat on stove down to low. Slowly add the milk to the pot, whisking the whole time. Add salt and pepper to taste. Simmer for 20-30 minutes or until ready to serve. Before serving, add a dash of hot sauce and grated cheese.

bacon, garlic, chives, bacon, allpurpose, chicken broth, red potatoes, milk, salt, hot sauce, cheddar cheese

Taken from tastykitchen.com/recipes/soups/bacon-potato-soup/ (may not work)