Potato Soup Recipe

Add the bacon to a large dutch oven or stock pot and cook over medium-high heat until the bacon is crispy. Remove the bacon to a plate lined with a paper towels and set aside, leaving the grease in the pot.
Add the onion and shallot to pot and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for an additional 30 seconds.
Stir in the flour and cook for about 2-3 minutes, until a light golden color.
Slowly pour in the chicken stock, string to combine with the flour mixture. Add the evaporated milk, potatoes, salt and pepper. Stir to combine.
Bring the pot to a low boil, lower to a simmer and place lid onto pot. Cook, stirring occasionally, until the potatoes are softened and fork tender. If potatoes are finely diced, the potatoes should be tender in about 10 to 15 minutes.
Once potatoes are soft, remove pot from heat and use an immersion blender to puree most of the soup. I like to leave some chunks of potatoes, but you can also puree it completely smooth.
If you do not have an immersion blender, then carefully pour portions of the soup into a blender or food processor and blend until smooth. Return pureed soup to the pot after blending.
Once soup is to the desired texture, add in the shredded cheese and sour cream and stir to combine.
Serve soup warm with bacon on top and any additional toppings of your choice!