6 strips bacon, sliced into 1/2 inch pieces
1 medium onion, finely chopped
2-3 cloves garlic, minced (or pressed)
4-5 medium potatoes, peeled and cut into 1-inch chunks
2-3 C. chicken or vegetable stock
1/4 C. Heavy Cream or Half n' Half
Sour Cream (dollop)
1 handful of finely shredded cheese (your choice)
3/4 tsp. Kosher Salt
1/4 tsp. Fresh Ground Pepper
In a medium heavy pot or dutch oven, cook bacon until crispy. Remove from pot and allow to drain on paper towels, crumble a bit. Leave 2 Tbsp bacon grease in pot, add onion and garlic. Saute onion and garlic over medium heat for about 3 minutes. Add potatoes, cook for 5-6 minutes, stirring occassionally.
Add stock to just cover potatoes, bring to a boil. Reduce heat to simmer, and cover pot with lid. Cook 15 minutes or until potatoes are fork tender. Reduce heat to low. Using an immersion blender, blend the soup to a smooth consistnecy, however, leave some small chunks of potato.
Add salt and pepper, heavy cream (or 1/2 n 1/2), and sour cream, stir to combine. Sprinkle cheese in a little bit at a time, stirring to melt cheese. Stir bacon into soup and serve. Yum! :)