Leek & Bacon Loaded Potato Soup

1. Peel potatoes and rinse in cold water. If you spot any eyes, remove them by digging them out with a small spoon or the tip of a peeler. Rough chop potatoes into cubes.
2. Place potatoes in a large pot. Cover with water until it is 1 inch above the potatoes, add 1 tsp of salt and bring to a boil. Allow potatoes to boil for 8 minutes.
3. While potatoes are boiling, chop bacon into bite-size pieces and sauté over medium-high heat in a large pot or Dutch oven. Once crispy, transfer bacon to a plate lined with a paper towel or cloth. Reserve 2 ½ tbsp of bacon grease. Set aside.
4. Wipe down the pot or Dutch oven if there are bacon bits or burnt residue stuck to the bottom.
5. Add reserved bacon grease and 4 tbsp of butter to the pot or Dutch oven; melt over medium-high heat.
6. Add minced leek and diced carrot and sauté for 3-4 minutes. Add garlic and sauté for an additional minute.
7. Whisk in flour. While continuing to whisk, slowly add in milk and chicken broth. Bring to a soft boil.
8. Drain cooked potatoes, return to the pot you used to boil them, and mash them slightly in that pot to create a thicker consistency before adding to your soup mixture in the dutch oven. Reduce heat to medium-low then add sour cream, cheddar, and half of the cooked bacon bits. Stir and return to a soft boil.
9. Remove from heat once boiling then add 1 tsp salt and 1 tsp pepper and dried oregano. Add additional salt and pepper; serve immediately.
10. Garnish with remaining bacon, chive, green onion, and cheddar cheese.

Notes 

• Before frying bacon add a small amount of water,  add 3 tbsp, to the pan which will help the bacon cook evenly.