Potato Soup with Bacon

Ingredients
6 slices thick cut bacon diced
1 small yellow onion diced
3 stalks of celery diced
2 carrots peeled and diced
2 cloves garlic minced
1/3 cup all purpose flour
2 cups chicken stock
2 pounds russet potatoes peeled and diced
2 cups whole milk
salt and pepper to taste
shredded cheddar cheese for topping
diced scallions for topping
bacon pieces for topping

Instructions
1. In a large heavy bottomed stock pot, cook the bacon until just crispy.
2. Add in the onion, celery, carrots, and garlic. Cook until the vegetables are soft. About 5 to 7 minutes.
3. Stir in the flour into the vegetable mixture. Then very slowly add the chicken stock. It works best to add a few tablespoons at a time, whisking throughout in between.
4. Bring the mixture to a boil and add in the potatoes. Turn down the heat to a simmer, stirring regularly, and cook until the potatoes are fork tender. About 20 to 30 minutes.
5. Stir in the milk and allow the milk to cook through, about 1 to 2 minutes. Top with cheddar cheese, bacon, and diced scallions. Enjoy!