Potato Soup

It's starting to get cooler now and soup is one of my favorite things to eat in the fall.  This soup doesn't take all day to prepare and makes the house smell like bacon and onions.  Also, like most soups, it is better the second day.

Potato Soup

Yield: 3 Quarts

3 lbs red potatoes

6 cloves garlic

1 bundle green onions

1 lb bacon

1 (32 oz) container chicken broth

2 c chicken stock

2 c milk

¾ c butter

¾ c AP flour

½ c heavy cream

Peel and quarter potatoes so that they are about the same size.  Place in a 3-quart pot and cover with cold water.  Place pot over high heat and bring to a boil.  Check the potatoes after 10 minutes.  When the potatoes are almost cooked through strain them to remove the water and set them aside to cool.  While the potatoes are cooking, dice the bacon, trimming some of the fat and saving some to cook for topping.  Cut 1” off the top of the onions, then chop the onions, and mince garlic.

While the potatoes are cooling, add bacon, onion, and garlic to pot.  Cook, stirring occasionally over medium heat until bacon is cooked.  If bacon is too greasy remove some of the grease.  Once bacon has finished cooking add chicken broth, stock and milk.  Take 1 small potato and mash it in a bowl with some of the broth.  Add to the soup.  Bring the mixture to a simmer.  In a small saucepan, over medium heat, melt the butter.  Add the flour and whisk constantly.  Bring the butter to a boil, stirring constantly for 1 minute.  Stir into soup mixture.  Continue heating until thickened.  Add the potatoes and heavy cream to the soup.  When the potatoes have been heated through serve with cheese and crispy bacon.

Enjoy!!