Creamy Potato Soup

Creamy Potato Soup is my favorite! It’s also part of our Christmas Eve tradition.

6 strips bacon, diced

1 c. onion, chopped

2 1/2 lbs. (6 cups) potatoes, pared and cubed

1 cup celery, sliced

1/2 cup carrots, sliced

3 cups water

1 1/2 tsp salt

2 cups milk

2 cups light cream

1/2 tsp salt

1/4 tsp pepper

Cheddar cheese, shredded

Cook bacon and onion in 4 quart pan over medium heat until bacon is crisp.  Remove bacon and onion;  drain on paper towels.  Pour off fat.  Place potatoes, celery, carrots, water and 1 1/2 tsp salt in pan.  Cover and cook on high heat until mixture comes to a boil, about 5 minutes.  Reduce heat to low and simmer 15 minutes or until vegetables are tender.  Drain.

Place half the potato mixture and milk in blender.  Puree until smooth.  Return pureed mixture, remaining potato mixture and bacon mixture to pan.  Stir in cream, 1/2 tsp salt and 1/4 tsp pepper.  Cook over medium heat, stirring occasionally for 15 minutes or until hot.  Do not boil.  Serve in bowls and sprinkle with cheese.  Makes 6 servings.