Cheesy Potato Soup

In a stockpot filled with water (allow enough room for potatoes to float freely as they boil), boil cubed potatoes for 20 minutes over high heat. Do not drain potatoes.

As potatoes are boiling, fry bacon on the griddle or in a skillet over medium heat. Once the bacon is done and crispy, remove it from the skillet and reserve bacon grease. (Should render nearly a half cup). Set aside bacon and when it’s cool enough to handle, crumble it and set it aside to use as a garnish for the potato soup.

When done, pour bacon grease into the stock pot with potatoes and water and continue heating.

In a saucepan, melt butter over medium heat. Whisk in flour, stirring constantly. Gradually stir in milk. Cook until mixture boils and thickens, stirring constantly.

Reduce potatoes to medium heat. Pour milk mixture into potatoes, stir until combined.

Cut cheese block into chunks and add to the potato soup mixture. Add salt and pepper, to taste.

Let the soup cook until you get the consistency you want, stirring constantly.

Serve soup, garnished with bacon crumbles, shredded cheddar cheese and chives.