Cream of Potato Soup

I threw together this soup this weekend with some odds and ends we had on hand, and it turned out great! I decided to post it here so I don't forget what I did. :)

Cream of Potato Soup

1/2 lb bacon, chopped into 1/2" pieces (well, apparently I use bacon in absolutely everything)
2 Tbsp butter (feel free to omit to reduce fat - but why would you do that?)
1 sweet onion, chopped
2 cloves garlic, minced
5 - 6 Yukon gold potatoes, peeled and chopped
1 yam, peeled and chopped
1 cup chicken stock (or 1 15 oz. can, if that's what you have on hand)
~2 cups milk
1 cup half & half
1/4 cup chopped fresh chives (scallions would work too if you don't have a chive plant outside your kitchen door)
Salt & pepper to taste

Brown bacon in a large pot. Remove bacon from pot, and pour off all but ~3 Tbsp bacon grease. Add butter, onion and garlic and saute until onions are translucent. Stir in potatoes, yams, chicken stock, and milk, and simmer until potatoes & yams are tender. Using an immersion blender, puree about half of the soup, or alternatively, use a regular blender. If using a regular blender, puree 1/2 the soup (be careful and cover with a dishtowel!) and return it to the pot. Stir in half and half and cook until heated through (don't boil). Stir in chives, and salt & pepper to taste. Serve topped with crumbled bacon.

This was delicious served with a salad and freshly made garlic bread, and I loved the added color and sweetness of the yams.