Potato Soup

Ingredients:

1. 5 slices bacon diced

2. 1/2 cup butter, diced

3. 4 cloves garlic, minced

4. 2 tsp union powder

5. 1/2 tsp crushed red pepper

6. 1/4 cup all-purpose flour

7. 2 cups chicken stock or vegetable stock

8. 1 cup milk

9. 1.5 pounds Yukon gold potatoes, diced

10. 1 cup shredded sharp cheddar cheese

11. 1/2 cup sour cream

12. 1 teaspoon sea salt, or more to taste

13. 1/2 teaspoon freshly-cracked black pepper

optional toppings: thinly-sliced green onions or chives, extra shredded cheese, extra bacon, sour cream

Instructions: 

1. Preheat oven to 400 degrees and dice bacon.

2. Place bacon onto cookie sheet and cook in oven for 10-15 minutes.

3. Heat a large stockpot over medium-high heat.  

4. Add garlic to stockpot and sauté for an extra 1-2 minutes, stirring occasionally, until fragrant. 

5. Add butter, and stir until fully melted.

6. Stir the flour into the mixture and sauté for an additional 1 minute to cook the flour, stirring occasionally.  Then stir in the stock until combined, followed by the milk and potatoes.

7. Continue cooking until the mixture just reaches a simmer, before it begins to boil. 

8. Then reduce heat to medium-low, cover, and simmer for about 20-25 minutes or until the potatoes are soft, being sure to stir the soup every few minutes so that the bottom does not burn  (The smaller you dice your potatoes, the faster your soup will cook).

9. Once the potatoes are nice and soft, stir in the cheddar cheese and Greek yogurt (or sour cream), salt, pepper, union powder, crushed red pepper, and cooked bacon bits.  

10. Taste and season with extra salt and pepper, if needed.

11. Serve warm, garnished with desired toppings.  

12. Or, transfer to a sealed container and refrigerate for up to 3 days.