Yukon Gold Potato Soup

Ingredient

• 1 1/2 lbs Yukon Gold potatoes, diced into bite-size cubes, 5-6 potatoes, 680 g
• 4 slices thick cut bacon, about 8 ounces, 226 g, divided
• 2 tbsp butter
• 2 tbsp olive oil
• 1 medium onion, diced (about 1 1/2 cups), 6 ounces, 170 g
• 2 cloves garlic, minced
• 1 cup shredded cheddar cheese, plus more for topping, 4 ounces, 113 g
• 1/4 cup all-purpose flour, 30 g
• 2 tbsp sun dried tomatoes, diced, 1 ounce, 28 g
• 2 cups broth (chicken or vegetable), 440 g
• 3 cups milk, 660 g
• salt and white pepper to taste
• scallions (green onions) and additional cheddar for topping

Instruction

• Cook the bacon in a skillet until crispy, drain on paper towels, then dice and set aside. (See notes regarding the bacon)
• In a soup pot, melt the butter and olive oil over medium heat. Add the onion and cook 3-5 minutes until translucent. Add the garlic and cook 1-2 minutes longer until fragrant.
• Whisk in the flour and cook 1-2 minutes. Slowly drizzle in a cup or so of the broth, whisking constantly to create a smooth paste, then add the rest of the broth and milk slowly, stirring constantly. Add the potatoes and sun dried tomatoes.
• Cook the potatoes 10-15 minutes until tender. 
• Stir in the cheddar about about 1/2 of the diced bacon and cook until the cheese has melted.
• Serve the soup immediately with the remaining bacon, additional cheese, and diced scallions for topping. Enjoy!