1. In a large pot, cook the bacon pieces until crispy. Remove the bacon from the pot and set it aside, leaving the bacon grease in the pot.
2. Add the butter to the pot and melt it over medium heat. Add the chopped onion and minced garlic, and cook until the onion is soft and translucent.
3. Sprinkle the flour over the onions and garlic, stirring constantly for 1-2 minutes to create a roux.
4. Add the diced potatoes to the pot, stirring to coat them in the roux.
5. Pour in the chicken broth and milk, stirring to combine. Bring the mixture to a simmer and let it cook until the potatoes are tender.
6. Use a potato masher to mash some of the potatoes in the pot, creating a thick and creamy texture.
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