CREAMY POTATO + BACON SOUP

INGREDIENTS

• 6–7 medium potatoes, peeled and cubed

• 1 pack shredded cheese (about 2 cups)

• 3–4 celery stalks, chopped

• 1 medium onion, chopped

• 3–4 garlic cloves, minced

• 4 cups chicken broth

• 1 cup heavy cream

• 6 strips bacon, cooked crispy and chopped

• 1 1/2 tbsp garlic powder

• 1 1/2 tbsp onion powder

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

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

• 2 tbsp 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, add celery, onion, and garlic with the chicken broth. Season with garlic powder, onion powder, salt, and black pepper. Let it cook on low for 15–20 minutes, until the vegetables soften and the flavors deepen.

3. Return the potatoes to the pot. Mash most of them down so the soup turns creamy, but leave some chunks for texture.

4. Stir in the heavy cream and all of the cheese. Keep it on low until the cheese melts smooth.

5. Add the flour, stirring well so it blends into the soup and thickens it up.

6. Finish with the chopped crispy bacon and let the soup cook together another 15 minutes before serving.