Creamy Bacon Potato Chowder

Ingredients

• 6 slices bacon, chopped
• 1 medium onion, diced
• 2 garlic cloves, minced
• 3 medium potatoes, peeled and diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 4 cups chicken broth
• 1 cup heavy cream (or half-and-half)
• 2 tbsp all-purpose flour
• 2 tbsp butter
• 1 cup shredded cheddar cheese (optional)
• Salt and black pepper, to taste
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving the drippings in the pot.
2. Add the onion, carrots, and celery to the pot. Sauté for 4–5 minutes until softened. Stir in the garlic and cook for another 1 minute.
3. Add the potatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes, until potatoes are tender.
4. In a small saucepan, melt the butter and whisk in the flour. Cook for 1–2 minutes, then slowly whisk in the heavy cream to create a smooth mixture.
5. Stir the cream mixture into the soup. Simmer another 5 minutes until chowder thickens.
6. Season with salt and pepper. Stir in cheddar cheese if desired.
7. Ladle into bowls, top with crispy bacon and parsley, and serve warm.

Would you like me to make this extra rich and cheesy (like a loaded baked potato style), or keep it lighter and creamy?