Potato soup with bacon

Cook eight slices of bacon in a large pot or Dutch oven over medium high heat, stirring frequently, for about 12 minutes until crisp and the fat has rendered.

Remove the bacon onto paper towels to drain and keep the drippings in the pot.

Roughly chop one yellow onion and add it to the pot over medium heat, stirring occasionally.

Reserve a tablespoon or two of the drippings for later.

Mince the garlic, add it to the pot, and cook about five minutes until the onions are translucent, stirring occasionally so nothing burns.

Peel three pounds of Yukon gold potatoes and chop them into one inch bite-sized pieces so they cook evenly.

Add the potatoes and cook about five minutes, stirring occasionally and adding the reserved bacon drippings if they start to stick.

Sprinkle in a quarter cup of flour, mixing as you go to avoid clumps, and cook two minutes while stirring so the raw flour taste goes.

Slowly drizzle in four cups of chicken stock while mixing so it binds with the flour, scraping the caramelized flavour off the bottom of the pot.

Add one and a half cups of milk, the salt and the cracked black pepper.

Bring to a simmer, partially cover and simmer about 40 minutes until the potatoes are fork tender; never let it reach a rolling boil or the milk will break into grains.

For a thicker soup, mash some of the potatoes with a potato masher or the back of a spoon, but not all of them.

Stir in one cup of heavy cream.

Stir in half a cup of sour cream.

Taste and adjust the salt and pepper; paprika or smoked paprika can be stirred in, or chili or cayenne for heat.

Serve garnished with chives, cheddar and the cooked bacon.