Potato Soup

I don't know too many people who don't love a rich, creamy bowl of potato soup!  I know it isn't exactly the healthiest of soups-but hey, just eat a little less!  Well, I know that is difficult to do.  But honestly occasionally you have to simply satisfy a craving; and I was craving this soup!  I tripled the recipe to share with the kids this week.  I was hoping to offer them a little hot comfort from home during this chilly week.  This soup went perfectly with a ham sandwich from the day before.  Not too mention 10 lb. bag of russet potatoes were only $1.99!

Potato Soup
printable recipe

6 slices of thin bacon, diced
3 carrots, cleaned and diced
3 stalks of celery, diced
1 medium onion, diced

2 leeks, cleaned and sliced thin
6 small or 3 large russet potatoes, peeled and cubed
salt and pepper
8 c. chicken or vegetable broth
1 c. milk
3 T. flour
1/2 c. heavy cream
shredded cheddar for serving

Add the bacon to a soup pot or dutch oven over medium heat.  Fry until crisp.  Remove the bacon and set aside.  Pour off most of the fat and discard.

Add the carrots, celery, leeks and onions to the pot.  Stir and cook for 2 minutes or so until the vegetables start to soften.

Add the diced potatoes.  Cook for 5 minutes more.  Season with salt and pepper.

Pour in the broth and bring to a gentle oil.  Cook until the potatoes begin to soften.

Whisk the milk and the flour together.  

Add to the soup.  Cook for 5 minutes.  If you like process the soup in a blender or with an immersion blender to create a smooth soup.

Add the cream and heat through.
Serve with the reserved crumbled bacon and the shredded cheese.