5 ½ cups chicken stock or canned chicken broth
3 lb. Russet potatoes, peeled, cut into 1-inch pieces
4 slices bacon, chopped if desired
1 Tbsp. butter
1 large, chopped onion
1 medium garlic clove, minced
1 Tbsp. flour
½ cup half and half
Black or white pepper, as you like
Combine stock and potatoes in heavy large saucepan. Boil until potatoes are almost tender and still hold shape, about 10 min. Remove from heat. Fry bacon in large skillet over med. Heat until crisp, about 6 min. Transfer bacon to paper towels and crumble. Pour off all but 1 Tbsp. dripping from skillet. Melt butter in same skillet over med.-high heat. Add onion and garlic; sauté until onion is tender, about 2 min. Add flour; stir 2 min, careful not to scorch. Gradually still in 1 cup cooking liquid from potatoes. Gently stir onion mixture into potato mixture, being careful not to break up the potatoes. Add half and half, simmer until soup is slightly thickened, about 10 minutes. Season with a little salt and pepper. (Can be made one day ahead, chill, bring to simmer before serving.) Sprinkle with bacon, cheese, and chives or green onions.
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