5lbs of potatoes peeled and chopped
1 onion diced
1 qt chicken broth
1/8 tsp cayenne pepper
1/4 tsp ground nutmeg
salt & pepper to taste
2 tbs flour (I use Gluten Free)
2 tbs butter
1 pack bacon cooked & crumbled
2 tbs bacon grease reserved
2 C cheddar cheese
2ish tbs cream cheese (about 1/4 of the block)
optional: Sour cream, green onion or chives for garnish
Peel and chop the potatoes, dice 1 onion. Place onions, potatoes, broth, cayenne pepper, nutmeg into a pot and bring a boil. Reduce heat to medium and simmer for about 15 minutes until potatoes are tender and you can slightly mash some of them when stirring.
While potatoes are cooking brown bacon, reserve 2 tbs of the bacon grease and drain bacon crumbled onto paper towels.
In a sauce pan melt 2 tbs butter with 2 tbs of bacon grease. Whisk in the 2 tbs of flour cook for a minute then add 4 cups of milk. Cook until slightly thickened.
Pour thickened milk into the soup pot with potatoes, stir. Add in cream cheese and cheddar cheese. Stir until melted. Salt and Pepper to taste.
Ladle into bowl and garnish with sour cream, chives or green onions and crumbled bacon.