Shelly's Recipe

BACON AND POTATO SOUP

Category: Soups

1/2 lb bacon, diced
6 cups chicken broth
4 cups russet potatoes, peeled & cubed
2 1/2 medium onion, finely chopped
4-5 carrots, peeled and sliced
3-4 stalks celery, including leaves, sliced
1 1/2 tbsp garlic
2/3 cup flour
2 bay leaves
2 1/2 tsp dried thyme leaves
1/4 cup chopped parsley
1 tsp basil
1 1/2 tbsp pepper
2 cups cream
1 1/4 cup shredded Cheddar cheese
1/4 cup chopped green onion
Additional soup for topping

Saute the bacon in a Dutch oven until crisp. Remove and set aside. Cook onions, carrots and celery in bacon drippings just before they become tender. Add garlic. When transparent, add flour, stirring to prevent drippings. Cook for 3-5 minutes until mixture just beings to turn golden. Add broth gradually, stirring constantly until thickened. Reduce heat to a simmer and add potatoes, herbs and cream. Simmer for 10 minutes or until potatoes are tender. Remove bay leaves. Add crumbled bacon to broth mixture; simmer 3 to 5 minutes. Stir in cheese and green onion. Season to taste with salt and pepper. Ladle into bowls and sprinkle with cheese.