Bacony Potato Soup *

8-10 large red skinned potatoes
1 pound sliced bacon, cut into 2 inch pieces
1 stick butter
 1/2 cups onion, diced
2 teaspoons garlic, minced
3/4 cup flour
5 cups chicken broth
1 1/2 cups milk
1 1/2 cups heavy cream
2 teaspoons salt
1/4 teaspoon pepper
1/3 cup sour cream
1 1/2 cups shredded pepperjack cheese

Cook potatoes until tender but not completely done.  This can be done by baking, boiling, or microwave, whatever your preference.  Fry bacon pieces in a large stew pot.  Remove from pot to a paper towel lined plate.  Pour bacon grease out, but do not clean pot.  A little bacon grease left in is ok.  Add butter, chopped onion, and garlic.  Saute until soft.  Add flour and stir until dissolved.  Add milk and chicken broth.  Cube cooked potatoes and add to soup.  Reduce heat and simmer for 15 minutes.  Smash potatoes after this simmer if you desire.  Add heavy cream, salt, pepper and bacon to pot.  Bring to a boil.  Reduce heat and simmer an additional 10-15 minutes.  Stir in sour cream and cheese.  Stir until melted. 

Serves 8