Creamy Potato Soup with Bacon

In a large heavy-bottomed stock pot, cook the bacon over medium heat until just crispy. Remove the bacon, set aside, and leave the rendered fat in the pot.

Add the diced onion, celery, carrots, and minced garlic to the pot. Cook until the vegetables are soft, approximately 5 to 7 minutes.

Stir in the all-purpose flour with the vegetables, allowing it to cook for about 30 seconds to eliminate the raw flour taste.

Gradually pour in the chicken stock, stirring continuously to prevent lumps. Bring the mixture to a boil.

Introduce the diced russet potatoes to the pot. Reduce the heat to a simmer and cook until the potatoes are fork-tender, about 20 to 30 minutes. Stir occasionally to prevent sticking.

Stir in the whole milk and let it heat through for 1 to 2 minutes. Season with salt and pepper to taste.

Ladle the soup into bowls and top with the reserved crispy bacon, shredded cheddar cheese, and diced scallions. Serve warm.

This creamy potato soup is a delightful blend of flavors and textures, making it a perfect dish to warm you up on a chilly day.