CREAMY POTATO + BACON SOUP

INGREDIENTS

• 6 to 7 medium potatoes, peeled and cubed

• 1 pack shredded cheese (about 2 cups)

• 3 to 4 celery stalks, chopped

• 1 medium onion, chopped

• 3 to 4 garlic cloves, minced

• 4 cups chicken broth

• 1 cup heavy cream

• 6 strips bacon, cooked crispy and chopped

• 1 1/2 tablespoons garlic powder

• 1 1/2 tablespoons onion powder

• 1 tablespoon salt (to start, adjust to taste)

• 1 tablespoon black pepper (to start, adjust to taste)

• 2 tablespoons all-purpose flour

INSTRUCTIONS

1. In a large pot, boil the cubed potatoes until just fork tender. Drain and set aside.

2. In the same pot, combine celery, onion, garlic, and chicken broth. Stir in garlic powder, onion powder, salt, and black pepper. Cook on low for 15 to 20 minutes until the vegetables soften and flavors deepen.

3. Return the potatoes to the pot. Mash most of them into the soup to make it creamy, leaving some chunks for texture.

4. Stir in the heavy cream and all of the shredded cheese. Keep the heat on low until the cheese melts smoothly.

5. In a small bowl, whisk the flour into a bit of broth or water to make a slurry. Stir the slurry into the soup and mix well so it thickens evenly.

6. Add the chopped crispy bacon. Let the soup cook together for another 15 minutes before serving.