1 bunch scallions
1 12oz. pkg. bacon, roughly chopped
3 lb. potatoes, peeled and cut into ¼" peices (7-8 C)
2 C chopped yellow onion
3 Tab butter
3 small garlic cloves, chopped
¼ C flour
1 Tsp salt
½ Tsp pepper
6 C chicken broth
8 oz. white cheddar cheese, shredded (about 2 cups)
½ C heavy cream
2 oz. cheddar cheese, shredded (about ½ C) for topping
Chop scallions, separating green and white parts. Set aside.
Cook bacon in a large Dutch oven over medium heat, stirring occasionally, until crispy, approx. 10-15 minutes. Transfer with slotted spoon to a plate lined with paper towels,
leaving 2 Tab bacon fat in Dutch oven.
Add potatoes, onion, butter, garlic and white scallions to Dutch oven, cook over medium heat until onions are slightly softened, about 5-6 minutes.
Add flour, salt and pepper, and stir until all ingredients are coated.
Cook, stirring constantly, 1 minute.
Stir in broth until combined. Bring mix to a boil. Reduce heat to med-low and simmer until potatoes are tender, about 12 minutes.
Using a potato masher, lightly mash mixture, leaving some whole pieces of potato.
Add white cheese and cream, stirring until cheese melts.
Ladle soup into bowls. Top servings with bacon, green scallion pieces and yellow cheese.