Creamy Potato Soup

Cook 6 chopped bacon slices in a Dutch oven or large pot over medium-low heat, stirring occasionally, until the fat is rendered and bacon is crispy, 8 to 12 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate.

Add 1 diced medium yellow onion, 1 peeled and diced medium carrot, 1 diced medium celery stalk, 1 3/4 teaspoons kosher salt, and 1/4 teaspoon black pepper to the pot. Cook, stirring occasionally, until the onion is softened, about 5 minutes.

Stir in 3 minced garlic cloves and cook until fragrant, about 30 seconds. Stir in 1/4 cup all-purpose flour and cook for 1 minute to remove the floury taste. Stir in 2 pounds peeled and diced russet potatoes, 3 cups low-sodium chicken broth, and 2 cups whole milk. Bring to a simmer over medium-high heat.

Reduce the heat to maintain a gentle simmer. Cover and cook, stirring occasionally and scraping the bottom of the pot, until the potatoes are tender, the soup is thickened, and the flavors meld, about 15 minutes. Taste and season with more kosher salt and black pepper as needed. Garnish with the crumbled bacon and toppings of choice.