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Creamy Potato Soup

Servings: 6
Author: Joy Kincaid

Ingredients

  • 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

Instructions

  • 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.