Cheesy Potato Chowder

Instructions

1. In a large pot, cook the diced bacon over medium heat until crispy. Remove bacon and set aside, leaving the drippings in the pot.
2. Add chopped onion, celery, carrot, and minced garlic to the pot. Sauté until the vegetables are tender.
3. Stir in the diced potatoes and cook for 5 minutes, stirring occasionally.
4. Pour in the chicken broth and bring to a boil. Reduce heat and simmer until potatoes are tender, about 15 minutes.
5. In a separate saucepan, melt butter over medium heat. Stir in flour to form a roux and cook for 2 minutes.
6. Gradually whisk in the whole milk into the roux until smooth. Cook until thickened.
7. Add the milk mixture to the pot with potatoes. Stir in grated cheddar cheese until melted and smooth.
8. Season with salt and freshly ground black pepper to taste. Simmer for an additional 5 minutes.
9. Serve hot, garnished with crispy bacon and sliced green onions.