Ingredients

• 1/2 lb (1/2 package) thick cut pepper bacon, cooked until crisp and chopped
• 2 - 3 tbsp. Bacon drippings
• 1 large onion, chopped
• 4 cloves garlic, minced
• 5 lbs. russet or red potatoes, peeled and cut in 1-inch cubes
• 32 oz. chicken stock (approximate)
• 1/2 pint heavy cream
• 1/8 lb (1/2 stick) unsalted butter
• Salt and pepper to taste

Directions

1. Cook bacon using preferred method until crisp. (I bake thick cut bacon on a cooling rack over a sheet pan so that it remains flat). Allow to cool and chop or crumble into small pieces. Reserve several tablespoons of drippings. (add more bacon drippings if onions look dry. This will depend on the size of your pot and particular onion.)

2. Place a large soup pot or heavy casserole over medium heat. Add 2 tbsp. bacon drippings and cook onions, stirring frequently, until translucent. Add garlic and cook another 2 minutes, stirring often.

3. Add potatoes and cook, stirring occasionally for a few minutes. When everything is sizzling nicely, add enough stock to just cover potatoes. Reduce heat, cover and simmer for approximately 15 to 20 minutes or until potatoes are fork-tender.

4. Mash potatoes roughly with a potato masher. Scoop out about half of the remaining mixture and puree in a blender (in batches!) or food processor. (Or if you’ve got an immersion blender, go for it with that.) Make sure to leave a good bit of the potatoes chunky, for texture.

5. Add butter and heavy cream. Stir to combine well. Taste for seasoning and add more stock if soup is too thick for your liking. When the consistency is right for you, stir in bacon and bring to just a bare simmer, stirring often.

6. Serve hot. Garnish with additional crumbled bacon and some chives or green onions.

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