Soups are best when they are warm, rich, thick and nourishing. This recipe does take some time to prepare, but you can pre-make, heat and then add the topping of cheddar and chives.
Cook the bacon 12 to 14 minutes in a large pot over medium heat until crisp, stirring occasionally. Transfer to a plate, reserving two rashers of crispy bacon. Pour out all but 2 tablespoons of the fat from the pot.
Add the onion and garlic to the pot. Cook, 6 to 8 minutes stirring frequently, until softened.
Add the potatoes, broth, milk, 1 teaspoon salt, and ¼ teaspoon pepper and bring to a boil. Reduce heat and simmer 30 to 40 minutes, stirring occasionally, until the potatoes are very soft (almost falling apart) and the soup is slightly thickened.
Serve warm, topped with the cheddar, chives, and the two reserved bacon rashers. (Some cooks will use commercial Bacon Bits in the topping.)
|Bacon, chopped||4 rashers|
|Onion, chopped||1 small|
|Garlic, chopped||2 cloves|
|Potatoes, peeled and cubed||4|
|Sea salt and black pepper to taste|
|Cheddar, grated||1 cup|
|Chives chopped fresh||2 tbspns|