Anna's Tiny Kitchen

This recipe is super easy and so yummy!  It is perfect for chilly Autumn weeknights!  1/2 pound sliced bacon, cut into 1/2 inch pieces 1 medium onion, minced 2 cloves garlic, minced 1 teaspoon dried thyme 2 Tablespoons chopped, fresh parsley 1 teaspoon salt plus more if needed 1/2 teaspoon freshly ground black pepper 1/3 cup all-purpose, unbleached flour 4 cups chicken broth 5 medium-size russet potatoes, peeled and cut into cubes 2 cups milk 1 cup shredded Cheddar cheese, plus more for garnish Chopped fresh chives In a large pot, cook bacon until crisp and nicely browned.  Remove bacon bits from pan and place on paper towels to absorb excess fat. In the drippings from the bacon, saute onion, garlic, thyme, parsley, salt and pepper; cook stirring frequently, about 5 minutes.  Sprinkle flour into pot and stir well.  Gradually whisk in the chicken broth.  Stir in potatoes and cook over low-medium heat for about 25 minutes, stirring occasionally, until potatoes are te