Cheesy Potato Soup with Bacon

southernliving.com

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1 bunch scallions

1 (12-oz.) pkg. bacon, roughly chopped

3 pounds russet potatoes, peeled and cut into 1⁄4-inch pieces (7 to 8 cups)

2 cups chopped yellow onion (from 1 large onion)

3 tablespoons butter

3 small garlic cloves, chopped

¼ cup all-purpose flour

1 teaspoon kosher salt

½ teaspoon black pepper

6 cups chicken broth

8 ounces white Cheddar cheese, shredded (about 2 cups)

½ cup heavy cream

2 ounces yellow Cheddar cheese, shredded (about 1⁄2 cup), for topping

Directions at southernliving.com

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