Instructions:
Step 1
In a large pot, cook the bacon until crispy.
Step 2
Remove the bacon and set it aside, leaving the bacon grease in the pot.
Step 3
Add the diced onion, celery, carrots, and minced garlic to the pot.
Step 4
Cook over medium heat until the vegetables are soft, about 5-7 minutes.
Step 5
Stir in the flour and cook for 30 seconds.
Step 6
Gradually add the chicken stock, a few tablespoons at a time, stirring continuously until smooth.
Step 7
Bring the mixture to a boil, then add the diced potatoes.
Step 8
Reduce the heat to a simmer and cook until the potatoes are tender, about 20-30 minutes, stirring occasionally.
Step 9
Stir in the whole milk and cook for 1-2 minutes until heated through.
Season with salt and pepper to taste.
Step 10
Ladle the soup into bowls.
Top with shredded cheddar cheese, bacon pieces, and diced scallions.
Enjoy!