Bacon should be cooked until it is slightly crispy in a big stock pot with a heavy bottom. You don’t want it to go too brown in this first phase since it will keep cooking in the next.(6) Thin-cut bacon pieces
Toss in the garlic, carrots, celery, and onion. Allow the veggies to soften in the pan for around 5 to 7 minutes.1 little yellow onion, 3 celery stalks, 2 carrots, and 2 garlic cloves
Add the flour to the vegetable mixture and stir. Just give it a quick 30 seconds in the pan. Afterwards, gradually include the chicken stock. For optimal results, add the liquid a spoonful or two at a time while whisking constantly. It shouldn’t take more than two minutes, and you may add additional liquid at a faster rate the more you add.2 cups of chicken stock, 1/3 cup of all-purpose flour
After the ingredients have come to a boil, add the potatoes. Simmer the potatoes until they are fork-tender, turning occasionally. Reduce heat to low. Intermittent little bubbles are what you’re aiming for right now. Sauté the soup for twenty to thirty minutes, stirring occasionally. Be careful to keep the heat on low. An excessive amount of the liquid will evaporate if it is set too high.russet potatoes, 2 lbs.
After approximately a minute or two of stirring, the milk should be heated thoroughly. Garnish with chopped onions, bacon, and cheddar cheese. Have fun!

Bacon should be cooked until it is slightly crispy in a big stock pot with a heavy bottom. You don’t want it to go too brown in this first phase since it will keep cooking in the next.(6) Thin-cut bacon pieces
Toss in the garlic, carrots, celery, and onion. Allow the veggies to soften in the pan for around 5 to 7 minutes.1 little yellow onion, 3 celery stalks, 2 carrots, and 2 garlic cloves
Add the flour to the vegetable mixture and stir. Just give it a quick 30 seconds in the pan. Afterwards, gradually include the chicken stock. For optimal results, add the liquid a spoonful or two at a time while whisking constantly. It shouldn’t take more than two minutes, and you may add additional liquid at a faster rate the more you add.2 cups of chicken stock, 1/3 cup of all-purpose flour
After the ingredients have come to a boil, add the potatoes. Simmer the potatoes until they are fork-tender, turning occasionally. Reduce heat to low. Intermittent little bubbles are what you’re aiming for right now. Sauté the soup for twenty to thirty minutes, stirring occasionally. Be careful to keep the heat on low. An excessive amount of the liquid will evaporate if it is set too high.russet potatoes, 2 lbs.
After approximately a minute or two of stirring, the milk should be heated thoroughly. Garnish with chopped onions, bacon, and cheddar cheese. Have fun!