Tasty Creamy Chicken, Potato & Bacon Soup

How to Make

• Step 1: Place bacon in a medium or large saucepan. Cook until crisp. Drain off all but around 2 tablespoons (or more) of the bacon grease.

• Step 2: Add celery, onion, and chili peppers to bacon grease and cook until just softened, 4 minutes. Add in garlic, cook for 1 minute more. Be careful not to burn garlic.

• Step 3: Add chicken broth and potatoes. Bring to a boil, then simmer until potatoes are tender, about 10 minutes, depending on how soft you like them. Remove the potatoes to a bowl, this will allow you to make sure the flour mixture is evenly mixed into the broth.

• Step 4: Place butter in a small saucepan over medium heat. When melted, whisk in flour, stirring constantly, for approximately 2 minutes. Add heavy cream slowly, while whisking constantly. Bring to a boil, then reduce heat and continue whisking until mixture thickens (the mixture will be VERY thick, like a thick blob lol!)

• Step 5: Whisk very vigerously the thick cream mixture into the broth whisking until smooth. Bring to a simmer. Gently stir in cheddar cheese. Add salt and pepper to taste. Simmer uncovered over medium-low heat for about 25-30 minutes, stirring frequently to reduce liquid slightly and thicken up more. If you want a thicker texture mix in some potato flakes. Return the cooked potatoes and also the cubed chicken to the saucepan, simmer for a few minutes to heat through.

• Step 6: Serve garnished with green onions

• Step 7: Garnish with green onion and additional cheese, if desired.