You're About to Totally Master Potato Soup

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• When you eat this soup you will feel like a master chef. You'll consider going into the restaurant business. You'll take it to work and make your coworkers try it just so you can see someone else's eyes light up with pure enjoyment and realize that YOU have mastered the pure bliss that is this potato soup. (I totally did that btw) The best part is that this recipe is TOTALLY NOT HARD. You've got this! 

Totally Mastered Potato Soup

• 1 Slab of Bacon, diced
• 1 cup diced medium yellow onion
• 1/4 cup all-purpose flour
• 3 cups chicken stock
• 2 cups milk, warmed (or half and half if your feeling luxurious)
• 1.5 pounds potatoes, diced (the smaller the potato pieces the faster they cook)
• 1 cup shredded sharp cheddar cheese
• 1/2 cup sour cream
• 1/2 tsp Cayenne pepper
• 1 tsp salt, or more to taste (kosher is best)
• 1/2 tsp freshly-cracked black pepper

1. Heat oven to 400 degrees Fahrenheit.
2. Take half of the diced bacon and spread it evenly over a cookie sheet and put it in the over for about 20 minutes or until the bacon is extra crispy. I put the sheet in the over before the oven is preheated but that is personal preference. Just keep checking on it till you have the crispy consistency you enjoy. This will be your soup topping so you'll want it crunchy.
3. Heat a large stockpot over medium-high heat.  Add the last half of the diced bacon and cook until cooked through, stirring occasionally. 
4. Add onion and saute for 5 minutes, stirring occasionally, until soft.  Sprinkle the flour on top of the onion and bacon, and stir until combined.  Saute for an additional minute to cook the flour, stirring occasionally.  
5. Stir 2 cups of the chicken stock until combined.  
6. Stir in the milk (or half and half), and potatoes, until combined.  
7. Continue cooking until the mixture reaches a simmer, but is not boiling. 
8. Reduce heat to medium-low, cover, and simmer for about 10-15 minutes or until the potatoes are soft, stirring occasionally often so that the bottom does not burn. 
9. When the potatoes are soft, stir in the cheddar cheese, sour cream, Cayenne pepper and salt and pepper.  
10. Serve to individual bowls and top with your crispy oven bacon, sour cream, green onions, extra cheese, or whatever your heart desires. I trust ya now that you're mastered the potato soup!