Chunky Potato Soup

Recipe By: Bon Appetit
Serving Size: 6

• 1/2 Cups chicken stock
• 3 Pounds russet potatoes, peeled, cut in
• 4 slices bacon, chopped
• 1 Tablespoon butter
• 1 large onion,chopped
• 2 garlic, cloves, minced
• 2 Tablespoons flour
• 1/2 Cup half-and-half

Combine stock and potatoes in heavy large saucepan. Boil until potatoes are almost tender and still hold their shape, about 10 minutes. Remove from heat.Saute bacon in heavy large skillet over medium heat until crisp, about 6 minutes. Using slotted spoon, transfer bacon to paper towels. Pour off all but 1 tablespoon drippings from skillet. Melt butter in same skillet over medium-high heat. Add onion and garlic; saute until onion is tender, about 5 minutes. Add flour; stir 2 minutes. Gradually stir in 1 cup cooking liquid from potatoes.Gently stir onion mixture into potato mixture, being careful not to break up potatoes. Add half and half and simmer until soup is slightly thickened, about 10 minutes. Season with white pepper and salt. (Can be made 1 day ahead. Chill. Bring to simmer before serving.)Sprinkle with bacon