Ingredients:
1/2 pound bacon, roughly chopped
1 medium yellow onion, diced
2 large carrots, peeled and diced
3/4 cup diced celery
10 large russet potatoes, peeled and diced
1/4 cup flour
4 cups chicken broth
Coarse salt and freshly ground pepper, to taste
4 cups half and half or milk, I used fat free
Directions:
In a 6 – 8 quart stockpot over medium heat, fry bacon until crisp.
Remove bacon and drain on paper towels. In the bacon fat, saute onions, carrots, and celery until the onions are translucent. Add the potatoes and cook for another 4-5 minutes, stirring occasionally.
Sprinkle in flour and stir constantly over low heat about 5 to 7 minutes until well distributed over vegetables. Add broth and half of the bacon, reserve the other half for garnish. Season with salt and pepper, to taste
Bring the soup to a simmer and cook over medium-high heat for 25 minutes, or until the potatoes are soft. Mash some of the potatoes for thicker, creamier texture. Add half and half and.or milk and simmer for 5 more minutes. If the soup is too thick you can add more broth or water. The soup should be creamy. Season to taste, and garnish with chopped green onions, bacon bits, sour cream, and Colby Jack cheese, if desired
