1 sweet potato, chopped into 1 in. cubes
6-8 large yukon golds*, chopped into 1 in. cubes
4 chicken bouillon cubes
4 cups water
1 1/2 tablespoons flour
salt, to taste
1 1/2 tsp. crushed red pepper flakes
freshly ground black pepper, to taste
1/2 c.bacon, chopped
4-5 cloves garlic (2 minced, 2 chopped)
1 small onion, chopped
1 c. heavy cream
1/2 c. milk
Pour a couple tablespoons of olive oil into a large heavy pot. turn heat to medium. Add the garlic and saute for one minute.
Add the onion and bacon to the garlic, add a bit more olive oil or butter if seems dry).
Blend in 1 1/2 tablespoons flour.
Pour in the water and add the bouillon cubes. Bring to a boil. Add the potatoes, bring back to a boil and then turn the heat down to medium and let simmer. When you turn the heat to medium, go ahead and add the pepper and red pepper flakes. Take a test bite after a few minutes to check if you need any more pepper, salt....
When the potatoes soften and you can easily pierce them with a fork (20 minutes), pour in the cream and milk. Serve warm.
When serving you can add some shredded cheddar to the top.
*I have made this with what ever potatoes I have on hand. :)