Creamy Potato Soup

 

Ingredients:

6 strips raw bacon, diced

3 Tablespoons butter 

1 cup chopped yellow onion 

2 Stalks celery, sliced

3-4 large garlic cloves minced

⅓ cup flour*

8-9 Yukon Gold potatoes peeled & diced in cubes  

4 cups chicken broth 

2  3/4 cups whole milk

1 teaspoon salt

1 teaspoon ground pepper

1/4 - 1/2 teaspoon Cayenne Powder

Sour cream, Shredded cheddar cheese, chopped chives for topping.

Directions:

Heat a Dutch Oven or stock pot over medium heat, when hot,  and bacon until it is crisp and browned.

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

Add the butter and the chopped onion & celery to the pot, and cook over medium heat until tender about 4 minutes.

Add garlic and cook for another minute.

Combine the flour with 1 cup of cold broth, mix and add to the pot.

Next add the chicken broth, milk, salt, pepper, and Cayenne. Stir well.

Bring to a boil over medium-low heat, and cook for 10 minutes. Stir occasionally as this does stick to the bottom of the pot as it thickens.

Add the potatoes to the pot and cook for 10-15 minutes or until the potatoes tender, stirring occasionally.

Serve and top with sour cream, bacon, cheese and chives if desired.