Loaded Bacon-Potato Soup With Cheddar and Chives
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; reserve the pot.
Add the onion and garlic to the reserved 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.