11/16/2015 Cream of Potato Soup

Cream of Potato Soup

Recipe Courtesy of Cindy Schumacher

6 cups sliced or cubed potatoes (5 large)
1 cup sliced carrots
8 slices bacon
1 cup chopped onion
1 cup sliced celery
1½ tsp. salt
¼ tsp pepper
2 cups half and half
2 cups milk

Cook potatoes and carrots in boiling water until tender. Drain.
Sauté bacon until crisp; drain and crumble.
Sauté onion and celery in 2 Tbsp. of the bacon grease.
Combine potatoes, carrots, sautéed vegetables, bacon, salt, pepper, milk, and cream.
Simmer for 30 minutes but do not boil.
Garnish with shredded cheddar cheese if you want.
Makes 2 quarts.