Sup Kentang Krim

Instructions

1. Heat a large pot over medium-high heat and cook ½ pound bacon diced until fully cooked. (It can be crispy or soft, depending on preference.) Remove the bacon from the pot and set aside.
2. Remove all but one tablespoon of bacon grease from the pot. Add ½ cup diced onion, and cook until tender, about 3 minutes. Add in 3 teaspoons minced garlic and cook for just 1 minute.
3. Melt ½ cup unsalted butter in the pot with the onion and garlic, and whisk in ½ cup all-purpose flour to create a paste (roux).
4. Slowly whisk in 6 cups chicken broth, about ½ cup at a time, whisking continuously to keep a smooth consistency.
5. Mix in 3 cups half and half, 3 pounds russet potatoes peeled and diced into about 1/2-inch pieces, 1 teaspoon salt, and ½ teaspoon pepper. Bring the soup to a gentle boil, reduce the heat to low, cover, and simmer until the potatoes are tender. Stirring occasionally to prevent them from sticking to the bottom, about 25-30 minutes.
6. Remove half of the soup from the pot and blend it with an immersion or regular blender until smooth.
7. Add the blended soup back to the pot along with the cooked bacon. Simmer for another few minutes and stir to incorporate the bacon.
8. Remove the soup from the heat and serve fresh!