The Best Potato Soup Ever

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This is my husband's grandmother's recipe with a few changes. she never used bacon in hers, but i think it adds a rich quality. My children request this all the time during the winter months.

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Steps

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In large dutch oven , pour all three cartons of chicken stock and bring to a boil.

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In the meantime , cook bacon in large nonstick frying pan until crisp.

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Remove the bacon and drain on paper towels.

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Remove all but 2 tbsp of bacon grease.

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Add half the stick of butter and the onions.

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Cook over medium to low heat for 5 minutes , then add the garlic for another 5 , or until onions are tranluscent.

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Sprinkle the flour over the onions.

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Cook the flour for 2-3 minutes , to get rid of the raw flour taste.

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Add one cup at a time of the half and half , stirring to avoid any lumps.

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Once all of the half and half is combined , let simmer for 10 minutes , or until desired consistency.

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Add 1.

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5 packages of hashbrowns to the boiling chicken stock.

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Take the other 1 / 2 package and add to a food processor , blending until smooth.

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Add the blended potatoes to the chicken stock.

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Then add the roux.

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Let simmer for 15 minutes , continually stirring to combine.

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Crumble 6 slices of bacon and add t.

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Ingredients

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chicken stock, frozen hash browns, butter, bacon, white onion, flour, garlic cloves, salt and pepper, half-and-half, cheddar cheese, green onion