Perfect Potato Soup

Serving 6

Cook time 30 min.

Cut the recipe in half for a nice soup for one for several days.

Ingredients

• 3 slices Thin Bacon, Cut Into 1-inch Pieces (Optional)
• 1 whole Medium Onion, Diced
• 2 whole Carrots, Scrubbed Clean And Diced
• 3 whole Small Russet Potatoes, Peeled And Diced
• 4 cups Water
• 1 1/2  Tablespoons All-purpose Flour
• 1 cup Milk
• ½ teaspoons Salt, More To Taste
• Chicken Bullion to taste
• Black Pepper To Taste
• 1 teaspoon Minced Fresh Parsley (Optional)
• 1/2 cup Grated Cheese Of Your Choice (optional)

Preparation Instructions

Add bacon pieces to a soup pot over medium heat and cook bacon until crisp and fat is rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot.

Return the hot to medium-high heat and add the onions and carrots. Stir and cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with salt and pepper. Add Chicken Bullion as needed.

Pour in the 4 cups of water and bring it to a gentle boil. Cook for 10 minutes, or until the potatoes are starting to get tender. Take a potato masher and smash the potatoes in the pot. Gently only smashing a few. You still want some chunky potatoes. Whisk together the flour and the  1 cup of milk, then pour into the soup and allow the soup to cook for another 5 minutes.

Serve in bowls garnished with parsley, grated cheese and crisp bacon pieces.