Potato & Cheddar Soup

Directions

1. Cook bacon according to directions, set aside and save the bacon fat.

2. Cut potatoes, onions, and garlic.

3. In a medium stock pot, drizzle bacon fat to sauté onions over medium heat. Add garlic and sauté with the potatoes.

4. Add 8 cups of chicken stock, salt, pepper flakes and black pepper. Boil for 15-20 minutes.

5. Once the potatoes have softened, use your stick blender to puree the soup. Then, slowly add the half & half and fold in the cheese.

6. Serve immediately, topped with crisp bacon, more shredded cheese & Pickled Jalapeños.

7. Pickled Jalapeños: Cut jalapeños while vinegar, water, sugar and salt come to a boil.

8. Pickled Jalapeños: Pour the vinegar mixture into a jar. Add your sliced jalapeños.

9. Pickled Jalapeños: Cool & use as desired. Store in the refrigerator.