Step-By-Step Instructions

In a large pot over medium heat, cook the bacon until it’s nice and crispy, 8 to 10 minutes. Keep an eye on it—bacon can go from perfectly crisp to overdone fast! Once it’s done, use a slotted spoon to transfer it to a paper towel-lined plate to drain, but don’t ditch all that flavorful bacon fat—leave about 2 tablespoons in the pot to give the soup extra richness.53:{"type":"p","text":"$54"} 55:{"type":"img","width":"600","height":"400","href":"https://img.theepochtimes.com/assets/uploads/2025/02/17/id5811364-Potato-Soup-2-1536x1024-1-1200x800.jpeg","src":"https://img.theepochtimes.com/assets/uploads/2025/02/17/id5811364-Potato-Soup-2-1536x1024-1-600x400.jpeg","text":"(Jennifer Segal)","align":"alignnone"} 56:{"type":"p","text":"Add the onion and garlic to the pot and cook, stirring often, until soft, about 5 minutes. Be careful not to let the garlic brown—if it starts to darken too quickly, just turn the heat down a notch."} 57:{"type":"img","width":"600","height":"400","href":"https://img.theepochtimes.com/assets/uploads/2025/02/17/id5811365-Potato-Soup-3-1536x1024-1-1200x800.jpeg","src":"https://img.theepochtimes.com/assets/uploads/2025/02/17/id5811365-Potato-Soup-3-1536x1024-1-600x400.jpeg","text":"(Jennifer Segal)","align":"alignnone"} 58:{"type":"p","text":"Sprinkle in the flour and stir for about 30 seconds, until it’s fully dissolved. This helps thicken the soup and gets rid of any raw flour taste. It might look a little pasty at first, but don’t worry—it’ll smooth out once you add the liquids. Pour in the chicken broth, scraping up any browned bits."} 59:{"type":"img","width":"600","height":"400","href":"https://img.theepochtimes.com/assets/uploads/2025/02/17/id5811366-Potato-Soup-4-1536x1024-1-1200x800.jpeg","src":"https://img.theepochtimes.com/assets/uploads/2025/02/17/id

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