Thursday, November 15, 2007

Potato Soup

Potato Soup

8 slices of Bacon diced

1 medium Onion diced

1 C Carrot diced

1 C Celery diced

5 Garlic cloves minced

8 C Potato cut into small pieces (5-6 medium)

4 C Chicken Broth

2 C 2% Milk

1 ½ C Flour

Cook the diced bacon in large pot until crispy. Add Onions and allow to cook for a 2-3 minutes. Add Celery, Carrots and garlic. Sautee for 5 minutes. Add the Potato and Chicken broth. Cook until potatoes are tender (about an hour). Add Milk and Flour and blend with immersion blender (or hand mixer). Allow to cook for about 10 more minutes.

Salt and Pepper to taste. Serve with shredded cheddar sprinkled on top.

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