1-Diving into making Creamy Rustic Potato Soup is like a fun kitchen adventure that anyone can handle. First, get your ingredients ready by chopping the bacon into small pieces and dicing the onion and garlic think of it as setting the stage for a tasty show. Heat a large pot over medium-low and render the 12 oz of chopped bacon until it’s crispy, about 8-10 minutes, then scoop it out, leaving about 2 tablespoons of grease in the pot.

2-Next, toss in the diced onion and sauté for around 5 minutes until it’s soft, then add the minced garlic and cook for just 30 seconds to bring out that amazing aroma. Melt in the 2 tablespoons of salted butter, stir in the 1/4 cup of all-purpose flour, and cook for a minute to get rid of any raw taste. Gradually pour in the 2 cups of chicken broth over 2-3 minutes, stirring to keep it smooth, then mix in the 2 cups of warmed whole milk, 1 cup of heavy cream, and seasonings like 2 teaspoons kosher salt, freshly cracked black pepper, 1 teaspoon ground mustard, 1 teaspoon hot sauce, and 1/2 teaspoon celery salt.

3-Now, add the 2 pounds of peeled and diced russet potatoes, bring everything to a simmer, and cook for 12-15 minutes until the potatoes are tender, giving it a stir now and then. Blend half the soup until it’s smooth, then return it to the pot. Stir in the 3/4 cup of freshly shredded Monterey Jack cheese a bit at a time, followed by the 1/2 cup of sour cream, and mix in half a cup of those crispy bacon bits. Taste and tweak the salt and pepper as needed, then serve it up hot with garnishes like shredded Asiago cheese, chopped chives, extra bacon crumbles, and sour cream, paired with some crusty bread.