Loaded Bacon Potato Soup

6 slices bacon, chopped, about 4 ounces 

1 small onion, chopped

4 russet potatoes, peeled and cut into 3/4-inch cubes (about 2 1/2 pounds total)

3 cups chicken broth

3 cups whole milk

Kosher salt and black pepper

4 ounces Cheddar, grated (about 1 cup)

2 tablespoons chopped fresh chives

Directions

Cook the bacon in a large pot or Dutch oven over medium heat until crisp, stirring occasionally, 12 to 14 minutes. Transfer to a plate. Pour out all but 2 tablespoons of the fat from the pot.  (save some of the bacon to put on top of the soup)

Add the chopped onion to the same pot. Cook, stirring frequently, until softened, 6 to 8 minutes.

Add the potatoes, broth, milk, 1 teaspoon salt, and ¼ teaspoon pepper and bring to a boil. Reduce heat and simmer, stirring occasionally, until the potatoes are very soft (almost falling apart) and the soup is slightly thickened, 30 to 40 minutes.

Serve warm, topped with the cheese, chives, and reserved bacon.