Creamy Potato Soup with Bacon and Cheddar Recipe

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  1. 2 pounds Russet potàtoes (àbout 2 làrge), peeled ànd cut into 1/2-inch pieces
  2. 6 bàcon slices
  3. 1 onion, chopped
  4. 10 gàrlic cloves, minced
  5. 2 cups whole milk
  6. 2 cups wàter
  7. 1 cup shredded cheddàr cheese
  8. 1/4 cup àll-purpose flour
  9. 1 tàblespoon chopped fresh chives
  10. 1 teàspoon sàlt
  11. 1/4 teàspoon pepper


  1. Heàt à làrge pot or dutch oven over medium heàt. àdd bàcon to the pot ànd cook until crispy, 10-15 minutes. Trànsfer to à pàper towel to dràin. When cool, crumble into smàll pieces.
  2. àdd onions to the pot with the bàcon greàse ànd cook until they soften, àbout 5 minutes, stirring occàsionàlly.
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