Potato Soup

This recipe is featured on The Weekend Gourmet

I love a bowl of soup on a cold, winter night.  Tonight I had a craving for potato soup.  Here is the recipe:

4 large potatoes, peeled and diced
4 green onions, chopped
1 carrot, peeled and diced
1/2 stalk of celery, diced
Salt and Pepper
1/2 pound bacon
1/4 cup flour
2 cups chicken broth
2 cups heavy cream
1 cup milk

In a large sauce pan, brown the bacon.  Remove the bacon and set aside.  In that same sauce pan, add the carrot, celery, and potatoes.  Cook for 5-7 minutes, stirring frequently.  Make sure the potatoes don't stick to the bottom of the pan!

Add green onions, salt and pepper.  Stir and cook another 5 minutes.

Add flour.  Stir to combine.  Slowly add the chicken broth.  Stir as you add it.  It will thicken as it cooks.  Let that cook another 5 minutes.  When the potatoes are soft, take a potato masher and mash some of the potatoes.  This will give a creamy texture to the soup.

Add the cream and 1/2 cup milk.  Stir.  Let that cook on low heat for 25 minutes.  If you desire, add the remaining 1/2 cup milk.  This will depend on how thick you want your soup.

Handy Hint:  Mom says that making potato soup is a good way to use up leftover mashed potatoes.  Substitute mashed potatoes for diced potatoes.  Great idea!

Enjoy!