• Into the pot add bacon and saute over medium heat until browned, stirring few times, about 5-10 minutes. Transfer onto a plate lined with paper towel.
• Leave 2 tablespoons of bacon grease inside the pot then add 1 chopped onion, saute for 5 minutes, stirring few times. Next add garlic and saute for 1 minute, stirring few times.
• Now, add 4 cups of potatoes, 2 diced carrots, chicken broth (the broth should barely cover the potatoes), salt and cayenne pepper. Bring it to a boil, turn down the heat to a simmer and simmer for 20 minutes, or until potatoes are cooked thru. Using a potato masher mash the soup to your desired texture.

Thick Sauce

• While soup is cooking, in a sauce pan melt 1 stick of butter, once it is melted add ½ cup of flour, stir until everything is combined for 1-3 minutes.
• Next, slowly pour in milk, a little bit at a time, stirring continuously with a whisk. Once you whisk in all of the milk, season with salt and pepper and add parsley, bring it to a boil, stirring continuously. Once it starts boiling remove from the heat.
• Add the thick sauce to the soup and give it a good mix, once it starts boiling remove from the heat and serve with cheddar cheese, bacon, chopped parsley and sourdough bread. Enjoy!