Raeja's Gluten-Free Cheesy Potato Soup

4 Tablespoons bacon grease (you can use butter or margerine if you prefer)

1 large onion chopped or diced

3-4 large cloves garlic, minced or finely chopped

1/4 cup cornstarch 

2 cups whole milk (added after corn starch)

2+ cups more whole milk (I actually used 4 more cups of milk for the consistancy I needed to liquify it for Don to be able to eat)

2 pounds potatoes, unpeeled and diced (I used red ones this time around)

1 - 2 cups shredded Colby Jack cheese (any flavor cheese should work)

1\2 cup Greek Yogurt or sour cream (I prefer Greek Yogurt)

salt and pepper to taste (I omitted salt)

Cook bacon, chop and set aside (save bacon grease if using  You may need to pull some from your reserve~I save all my bacon grease in a canning jar with a lid and keep in the freezer to use as needed)

In a large pot, add bacon grease or butter and heat it up.  Add garlic and saute for about a minute or two.  Stir in the cornstarch, stirring occassionally over medium heat.  Add 2 cups of milk and stir well.  Then add 2 more cups of milk and the bacon.  Stir constantly as not to burn bottom of pan or do as I do and make my makeshift double boiler using a small cooling rack in bottom pan of water to hold pot above the heat.  Reduce heat, cover and simmer.

Once potatoes are soft, stir in cheese and yogurt (or sour cream) and season with salt and pepper if desired.