The Best Potato Soup Ever!

This is my husband's grandmother's recipe with a few changes. She never used bacon in hers, but I think it adds a rich quality. My children request this all the time during the winter months.

• Ready In: 50 mins
• Serves: 6-8

Ingredients

• 3 (32 ounce) cartons  chicken stock
• 2 (32 ounce) bags  of cubed frozen hash browns (thawed)
• 1⁄2 cup butter
• 12  slices bacon
• 1  white onion, cubed
• 2  tablespoons flour
• 2  garlic cloves
•  salt and pepper
• 1  pint half-and-half
• 2  cups  of shredded cheddar cheese (for garnish)
• 1  bunch green onion, diced (for garnish)

Directions

1. In large dutch oven, pour all three cartons of chicken stock and bring to a boil.
2. In the meantime, cook bacon in large nonstick frying pan until crisp.
3. Remove the bacon and drain on paper towels.
4. Remove all but 2 tbsp of bacon grease.
5. Add half the stick of butter and the onions.
6. Cook over medium to low heat for 5 minutes, then add the garlic for another 5, or until onions are tranluscent.
7. Sprinkle the flour over the onions.
8. Cook the flour for 2-3 minutes, to get rid of the raw flour taste.
9. Add one cup at a time of the half and half, stirring to avoid any lumps.
10. Once all of the half and half is combined, let simmer for 10 minutes, or until desired consistency.
11. Add 1.5 packages of hashbrowns to the boiling chicken stock.
12. Take the other 1/2 package and add to a food processor, blending until smooth.
13. Add the blended potatoes to the chicken stock.
14. Then add the roux (onions, flour, half and half).
15. Let simmer for 15 minutes, continually stirring to combine.
16. Crumble 6 slices of bacon and add to soup in the last 5 minutes, along with the remaining 1/2 stick of butter.
17. Scoop into bowls and add the cheese green onions and the rest of the bacon to the top.