1 lb. bacon, chopped into small pieces about 8 slices
4 medium baking potatoes peeled and diced into 3/4″ to 1 inch cubes
2 tbsp flour
2 cups diced onions
4 cups chicken stock
1/2 tsp sea salt or to taste
2 cups milk (can use whole, or low fat)
1 cup heavy cream or half & half
1 lb. Velveeta® (or similar store brand) cheese, cut into small cubes
freshly ground black pepper, to taste
Optional toppings: shredded cheese, sour cream, diced green onion
In a large stockpot over LOW heat, add bacon pieces. Cook bacon pieces 7-10 minutes until crispy. Stir often to prevent burning. Drain bacon pieces on a plate lined with paper towels and set aside.
Discard all but about 1 tablespoon of the bacon grease, if necessary. In the same pot with the bacon grease, over medium heat, add onions and sprinkle in flour. Cook for 3-4 minutes, stirring often until onions are soft.
Add chicken stock, milk and potatoes. Season with sea salt. Cook 10-12 minutes until potatoes are fork tender.
Stir in heavy cream and Velveeta. Cook a few minutes more until cheese is completely melted into the soup. Taste, and season with salt if needed.
To serve, ladle soup into bowls and top with reserved bacon and other desired toppings.