I have cystic fibrosis and have spent the last 10 of my 30 years trying to perfect the best potato soup! A big pot of this for lunch every day...and I can put on 5 pounds easily.
1/2 pound bacon 1/2 cup chopped celery 1/2 cup chopped onion 1/2 cup chopped carrots 4 tablespoons all-purpose flour 2 cups chicken broth 2 cups whole milk 1/2 cup heavy whipping cream 12 chopped russet potatoes 1 cup shredded sharp cheddar cheese 1 tablespoon butter Sour cream, salt, pepper to taste
Fry bacon in a skillet and place on paper towel to drain.
Preserve 2 tablespoons of bacon grease in skillet.
Add celery, carrot, butter and onion to skillet and sauté for about 5 minutes or until they soften.
Add flour and stir.
Whisk in broth, heavy whipping cream and milk.
Add potatoes and bring to a boil.
Reduce heat and simmer for about 20 minutes or until potatoes are tender.
Add cheese and stir.
Season as desired with salt and pepper.
Add garnish as desired with crumbled bacon, sour cream, and extra cheddar cheese.
6 servings Calories: 640 calories per serving Fat: 36 g Sodium: 820mg Protein: 18 g Calcium: 285 mg
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