BACON CHEDDAR CHEESE SOUP

Steps:

• 1. In a large, heavy-based pot, fry the bacon over medium heat until crisp. Remove bacon from the pot and set aside (on paper towels), leaving the bacon grease in the pot.
• 2. Add onion to the same pot and fry until soft (if there isn't enough fat from the bacon add a little butter). Then add crushed/minced garlic and fry for another minute.
• 3. Add potatoes, toss the potatoes until all the bacon grease coats the potatoes, and the milk and chicken stock, then bring to a simmer, making sure you scrape up all those little brown bits on the bottom of the pot. That's all flavor! Cook until potatoes are soft.
• 4. Remove pot from the heat, then use immersion/stick blender to blend the soup to your desired consistency. I like to do half pureed and half chunky!! But the choice is up to you.
• 5. Add reserved bacon (leaving some for toppings) , cheddar, parmesan, and sour cream and stir together. Add salt and pepper to taste and serve immediately with desired toppings.
• 6. Can be served with sandwiches or corn bread! I hope this dish warms you up on a cool, fall evening ! Enjoy