Creamy potato bacon soup

Ingredients

• 5 potatoes, cut in large cubes
• 300 g bacon, cut in pieces
• 2 tbsp butter
• 1 onion, diced
• 2 garlic cloves, minced
• 1/4 cup all-purpose flour
• 2 cups milk
• 1 cup heavy cream
• 350 g chicken broth
• Salt, black pepper, garlic powder, seasoning
• 100 g freshly grated cheddar
• 100 g mozzarella
• Extra cheddar, bacon and parsley, to serve

Instructions

1. Cook the bacon in a large pot over medium heat until crispy. Remove and reserve, leaving the fat.
2. Add the butter and onion, sauté 5 minutes, then the garlic.
3. Whisk in the flour and cook 1–2 minutes.
4. Slowly pour in the cream and milk, whisking into a smooth base, then the chicken broth.
5. Season, add the potatoes and simmer until tender, about 15 minutes.
6. Lower the heat, stir in the cheeses and most of the bacon, and mash some of the potatoes to your preferred thickness.
7. Serve topped with extra cheddar, bacon and parsley.