Potato Soup

Nothing is better in the fall and winter than a big bowl of comforting potato soup. I love to have it with cheese and bacon garnished on top. I love it plain or with a piece of cornbread. I am sure that you will love this!

1. Medium onion chopped up

2. 6 gold potatoes diced in 1 inch squares

3. 1/3 c. all purpose flour

4. 4 c. chicken broth

5. 2 c. milk

6. 2/3 c. cream

7. 1 tsp. black pepper

8. 2/3 c. sour cream

9. 9. shredded cheddar cheese

Instructions

• Place bacon pieces in a large soup pot over medium heat and cook until bacon is crisp and browned.

• Remove bacon pieces and set aside, leaving the fat in the pot.

• Add butter and chopped onion and cook over medium heat until onions are tender (5 minutes).

• Sprinkle the flour over the ingredients in the pot and stir until smooth (use whisk if needed).

• Add diced potatoes to the pot along with chicken broth, milk, heavy cream, salt, pepper. Stir well.

• Bring to a boil and cook until potatoes are tender when pierced with a fork (about 10 minutes).

• Reduce heat to simmer and remove approximately half*** of the soup to a blender (be careful, it will be hot!) and puree until smooth (half is about 5 cups of soup, but just eyeballing the amount will be fine. Alternatively you can use an immersion blender.).

• Return the pureed soup to the pot and add sour cream and reserved bacon pieces, stir well.

• Allow soup to simmer for 15 minutes before serving.

• Top with additional sour cream, bacon, cheddar cheese, or chives. Enjoy!