Potato Soup

Potato Soup

5 lbs. - Yukon Potatoes, Peeled and diced into 1 1/2 pieces

5 slices - Bacon

1 - Sweet Onion, chopped

5 stalks - Celery, chopped

5 - Carrots, chopped

8 cups - Chicken Broth

1 1/2 cups - Heavy Cream

Cook bacon until crispy, set aside and let cool then crumble and set aside.

Take 3 Tblsp. of bacon grease and saute onions, celery and carrots. Cook vegi's halfway, do not over cook. Add potatoes and  chicken broth, bring to a boil and cook for about 10 minutes. Potatoes will be done when a fork goes through them easily.

Puree half the soup then add the heavy cream and bacon. Bring soup back up to a soft boil. Place soup, with out the lid on, into preheated oven 350 degrees. Cook for a hour.

Stir periodically so that the soup does not stick to the bottom.

Authored by +Shawna Williams