Loaded Potato Soup

1/2 lb bacon, chopped
1/2 stick butter
1 TBS garlic, chopped
3 lbs red potatoes, cubed
1 c flour
2 c chicken broth
3 c milk
1 c cream
1/2 c sour cream
1 c beer
1 TBS paprika
2 c cheddar cheese
1/4 c chives
Salt and Pepper

(this makes a huge pot that our family of 3 can eat on for several days, but the recipe can be easily reduced without compromise)

Cube and boil the potatoes until they are fork tender. Drain and set aside.
(To keep from messing up the kitchen too much) Wipe out the potato pot and fry the chopped bacon until crispy. Remove the bacon, reserving the drippings and to them add the butter and garlic. (I didn't promise healthy, but it sure is yummy!) Add the flour and whisk until well combined and thick.
Have all of your liquids ready to go at one time. Working quickly, whisk in the broth, milk, cream and beer. Run your whisk or spoon around the edges of the pot to make sure you have pulled up all of the flour. Once all the liquid is incorporated, whisk in the sour cream and paprika.
Bring the mixture to a boil and check the consistency. If it is still too thick, add more broth until it is the consistency you like for your potato soup. Once the soup begins to boil, lower the heat and add the cheese, stirring to melt it into the soup.
Finish it off with the salt and pepper, snipped chives and crispy bacon.
(It tastes even better after a night in the fridge!)