Creamy Potato Soup

The weather is starting to change in the evenings, for the past two nights it's been a little cooler outside.  It's that time of year, where we have to start bringing in the pool chairs and the cushions, get the fireplaces going, and bring out the hot chocolate.  I love it, but not my hubby, he is pretty sad about it.  Winters in Georgia are not that bad compared to Connecticut, where I grew up.

I wanted to make something that would warm up my little bones, and Creamy Potato Soup always does the job. The best part about it?..the cheese and crispy bacon.  This soup is creamy and full of flavor.  Making a big pot is a must. 

I diced the potatoes, the carrots, onions and celery and with the grease from the bacon I cooked the vegetables. 

I think the reason I love potato soup is because of the bacon and the cheese.  I cooked the bacon until it was nice and crispy, then chopped it up. I used Sharp Cheddar cheese, but you can use any cheese you like.

I pureed about half of the soup in the blender, then poured it back into the pot.  This makes the soup thick and creamy.

You can see the potatoes and carrots in the soup.  The milk and the heavy cream makes this soup so creamy and delicious. 

Ingredients

6-8 slices of bacon

1 whole medium onion, diced

3 whole carrots, cleaned and diced

3 stalks of celery, diced

6 whole small russet potatoes, peeled and diced

6 cups low sodium chicken broth

3 tbsp all purposed flour

1 cup milk

1/2 cup heavy cream

1/2 tsp salt, more to taste

black pepper to taste

1 cup grated cheese of your choice

Add the bacon pieces to a soup pot over medium heat and cook until crispy and fat is rendered. Remove the bacon from the pot and set it aside. Keep the grease from the bacon to cook the vegetables.

Return the pot to medium-high heat and add the onions, carrots, and celery. Stir and cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with salt and pepper

Pour in the broth and bring it to a gentle boil. Cook for 10 minutes, or until the potatoes are starting to get tender. Whisk together the flour and the milk, then pour into the soup and allow the soup to cook for another 5 minutes.

Remove about half the soup and blend in a blender/food processor until completely smooth. Pour it back into the soup pot and stir to combine. Let it heat back up as you taste for seasonings, adding more of what it needs. Stir in cream.

Serve in bowls garnished with grated cheese and crisp bacon pieces.

Source: Recipe Revised, Pioneer Woman