Ingredients

6 medium Russet potatoes, cut into bite size pieces
1 onion diced
3 carrots, peeled and sliced
3 stalks celery, diced
6 slices of bacon, cooked and crumbled
8 cups of vegetable broth or chicken broth
1 cup milk
½ cup heavy cream
1 tsp minced parsley
Salt and pepper to taste
3 tbsp flour (corn starch can be substituted)
1 cup finely grated cheese of your choice

How To Make Best Homemade Potato Soup

Add the bacon to a soup pot and cook until

the fat is crispy. Remove from the pan and set

aside. Pour off most of the bacon fat, but do

not clean the pan. Return the pan to medium

heat and add in the onion, celery and carrot

Stir and cook for two minutes, then add in

the diced potatoes, salt and pepper and any

other seasonings you like

Pour in the broth and bring to a low boil

Cook for 10 minutes or until the potatoes

start to soften

Whisk the flour and the milk, add to the pot

and stir continuously

Cook for another 5 minutes

Carefully scoop out ¼ to ½ of the soup and

process it in a blender or food processor until

it is smooth

Add this back into the pot slowly and

carefully so it does not splash back on you

and burn

Stir in the crumbled bacon, leaving some for

a garnish

Serve in bowls with parsley, bacon and a

little cheese for a garnish