Potato Soup

I have been on a potato soup odyssey. I want to recreate the tasty versions I have had a various bars and restaurants. I always fear that they taste so good because they are loaded with msg and other preservatives that taste "good" on the palate. This is my fourth version of potato soup. I was listening to the Splendid Table and heard Dawn Weld of the Rock Cafe talking about her potato soup and thought how am I going to get this recipe and then it showed up in my email (thank you Splendid Table).

The soup was good - I thought too much bacon and I didn't use all the water the recipe says to.

Potato Soup with Bacon

Serves 6
4 thick-cut bacon slices or whatever style you have
1 small yellow onion, grated or finely chopped
3 garlic cloves, finely minced or pressed through a garlic press
2 teaspoons salt
9 (about 3 pounds) russet potatoes, peeled and quartered
2 cups whole or low-fat milk
½ teaspoon freshly ground black pepper
Finely chopped chives, for serving (optional)
1. Heat a large skillet over medium-high heat. Place the bacon in the pan, reduce the heat to medium, and cook until browned and crisp, about 6 minutes. Transfer the bacon to a paper towel-lined plate. Add the onion, garlic, and ¼ teaspoon of salt to the pan and cook until the onion is soft and the garlic is fragrant, about 2 minutes. Crumble the bacon back into the skillet, turn off the heat, and set aside.
2. Bring the potatoes to a boil in a large pot with 4 cups of water and 1-½ teaspoons of salt. Reduce the heat to medium and simmer until they're tender and just starting to break apart, 20 to 25 minutes. Remove from heat. Using a potato masher or wooden spoon, smash the potatoes in the pot with the water until they're mostly broken up (you want to keep some chunky potato bits).
3. Heat the milk in a small saucepan or the microwave until hot, and then add to the potatoes. Stir in the bacon and onion mixture, the remaining ¼ teaspoon salt, and the pepper. Return to the stove, and continue to simmer until the soup is slightly thickened, about 5 minutes. Sprinkle with chives, if using, and serve hot.