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jcfoshee1975
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Cut the bacon into small strips. Cook it in a dutch oven until crispy.
Remove the bacon, set aside to drain as a soup topping.
Preserve enough rendered bacon fat to sauté the onion, celery, green onion and garlic. Drain the excess.
Add in the red onion and celery and cook until softened. Add in the green onion and garlic and cook for 2 - 4 more minutes.
Sprinkle the flour over the vegetables. Mix it in well and cook for 2 minutes.
Add the chicken stock and Meat Church BLANCO stirring well.
Add the heavy cream and milk and the entire pot together.
Add the potatoes.
Bring to a simmer and cook for 25 minutes.
Smash the potatoes in the pot to the consistency you like.
Spoon out a bite, blow it off and taste test. If it needs more BLANCO, add it at this time.
Fill a bowl with soup.
Top with more BLANCO. Then add shredded cheese, bacon and green onion. Enjoy!