So here is the recipe that I use:
6-7 bacon slices (1/2 package of "cheap" bacon), crisply cooked and crumbled, drippings reserved.
1 onion, chopped
1 tsp garlic, minced
1/2 tsp dried oregano, crumbled
salt and pepper to taste
6-8 potatoes (depending on size), peeled and cubed
2 (14 1/2 oz) cans or 1 box chicken broth
2 Tbsp all-purpose flour
3 c milk, divided
2 c Tillamook medium cheddar cheese, grated (I use the pre-packaged ones you can get on sale at Fred Meyers 10 for $10- they work great out of the freezer in a recipe like this)
In saucepan, place one tablespoon bacon drippings, onion, garlic and oregano. Saute until onions are translucent. Season with salt and pepper, add potatoes and chicken broth. Cover and simmer until potatoes are tender, about 35 minutes, then mash with potato masher; don't drain. Blend flour with 1/4 cup milk, stir into potato mixture. Stir in remaining milk and cheese until smooth. Add bacon and heat through until soup is thick. Ladle soup into bowls, add a salad and garlic bread ... and dinner is done!