Creamy Potato Soup

Here's the inaugural post to my new site! This soup was really easy and doesn't call for many ingredients. Go easy on the salt and pepper--I salted it too much, considering that there's broth in it. I found this on (don't laugh) Oprah.com when it was featured on CNN.com. She actually has tons of recipes so I might get some more from there in the near future.

3 pounds of baking or russet potatoes, peeled and cubed
6 slices of bacon
6 cups of vegetable or chicken broth
2 cups chopped onion
3 cloves of garlic, minced
shredded cheese
sour cream
chives

1. Cook the bacon, crumble it up and set it aside, and save at least 2 Tbsp. of the bacon fat. Add the onion to the bacon fat and cook it for several minutes, until golden. Add the garlic and cook for about a minute more.

2. Combine the onion mixture, potatoes, and broth into a large soup pot. Let it boil, then reduce the heat, and stir often for 20-25 minutes, until the potatoes are tender.

3. Puree the soup in a blender until it is completely smooth and creamy. Serve it topped with cheese, sour cream, chives, and the bacon bits.