Potato Soup

8 strips bacon, cut into lardons

5 tablespoons Butter

1.5 c chopped onion

¾ c carrots

¾ c celery

3 Large Garlic Cloves (minced)

⅓ cup All-Purpose Flour

6 Large potatoes

4 cups Chicken Broth

1 ¾ cups Milk

¾ cup Heavy Cream

½ cup Sour Cream

Cheddar Cheese, ham, chives, and additional sour cream and bacon for topping, optional

Brown lardons, set aside. Melt butter, add mirepoix, cook until soft, add garlic, cook until fragrant. Sprinkle with flour, cook 1 minute. Add potatoes, broth, milk, and cream. Cook until potatoes are fork tender, dump out half, and puree the rest. Add chunky half, stir in sour cream and some of reserved bacon. Serve with optional toppings.