1/2 yellow onion, chopped finely
2 large carrots, diced finely
4 stalks celery, diced finely
3-4 cloves garlic, diced very finely
2 T flour
4 Cups chicken broth (low sodium)
2 Lbs russet potatoes, peeled and cubed
1 bay leaf
Black pepper and salt to taste
Shredded sharp cheddar cheese
1/2 Pint half-and-half
Cook chopped bacon in a large pot until crispy and the fat has rendered out of it. Scoop out bacon and drain while leaving the bacon fat in the pot.
Toss in onion, celery, carrots, and garlic on medium heat and sweat for a few minutes until aromatic and onoins start to look translucent. Add enough flour to soak up the remaining bacon fat and cook, stiring constantly for about a minute.
Add chicken broth, potato cubes, bay leaf, and some black pepper. Simmer on medium-low until the potatoes are tender, about 20 minutes.
Scoop out half of the soup and blend until smooth. Add blended soup back into the pot with unblended soup. Add half-and-half and stir to mix. Lattle into cups and top with sharp cheddar cheese and bacon crumbles.
