Roasted potato soup


•8 slices of shredded bacon
•4 tablespoons butter
•4 large sweet potatoes, peeled and cut into cubes
•1 medium onion, finely chopped
•2 cloves minced garlic
•Half a teaspoon of cayenne pepper
•flour cup
•2 1/2 cups low-sodium chicken broth
•2 1/2 cups 2% milk
•1 c cheddar cheese
•1 cup shredded white cheddar cheese
•Half a cup of sour cream
•¼ cup of minced chives
•Salt and pepper to taste


In a Dutch oven or heavy saucepan over medium heat, brown the bacon. Using a perforated spoon, remove the bacon from the pan, reserving the fat. Adding butter to making 2 tablespoons of fat. Melt the butter over a medium heat. Add potatoes and onions to skillet for 5 minutes or until onions are softened. Add garlic and hot pepper. Cooking for 1 min, stir constantly. Using spoon, we take out  potatoes, onions and garlic into a bowl or plate. Save any fat in the skillet.
Melt enough butter to make 4 tablespoons of the fat. Sprinkle a quarter cup of flour and beat until homogeneous. Cook for 2-3 minutes, stirring constantly. Whisk in the chicken broth and milk in successive intervals, alternating between the two.
Add the potatoes, onions and garlic back to the pot and simmer over a low heat until the potatoes are soft.
Whisk the grated cheese until it melts. Remove from heat and add bacon, sour cream, chives, and salt and pepper to taste.

Enjoy !