Potato Soup

By jacewildman

Ingredients

• 5 med. or lg. russet baking potatoes, peeled and diced
• 1/2 C. celery, diced
• 1/2 C. carrots, peeled and diced
• 1/2 C. scallions, diced
• 4 C. chicken broth
• 1 pt. half and half
• 6 slices bacon, fried crisp (save drippings)
• 8 oz. shredded cheddar cheese
• 3 T butter
• 2 T garlic powder
• salt and pepper to taste
• 1 1/2 T cornstarch
• 1/2 C. almond milk

Details

Adapted from recipe4living.com

Preparation

Step 1

Directions

Place peeled and diced potatoes in medium sauce pot and cover with chicken broth. Bring to boil. In a fry pan, fry bacon. Set aside to cool. Saute celery, carrots and scallions in same pan with bacon drippings for about 5 minutes, then add to potatoes with garlic, salt and pepper. Lower heat to simmer about 15 minutes. Stir cornstarch into 1/2 cup milk until completely dissolved. Add cream to the milk mixture and pour into potatoes and stir until slightly thickened. Add butter and stir until melted. Serve with broken bacon pieces and shredded cheese.