Potato Soup

One of my favorite things is a warm bowl of potato soup on a cold day and this recipe really hits the spot! I took my grandma's recipe and tweaked it a little bit to add a more flavor. 

For this soup you will need (It will make about 6-7 servings):

• 6 small POTATOES
• 2 CARROTS
• 1 ONION
• 6 slices BACON
• 1 cup MILK
• 2 Tbs FLOUR
• 2 Tbs BUTTER
• 1/3 cup CHEDDAR CHEESE, freshly shredded
• 1/2 tsp SALT
• 1/4 tsp PEPPER
• 1/4 tsp GARLIC POWDER
• 1 Tbs DRIED PARSLEY

Fill a large pot half way to the top with water and bring it to a boil. While the water is heating up, peel and chop the potatoes and carrots into bite sized pieces. Then dice the onion. 

Once the water has come to a boil throw the potatoes, carrots, and onion into the pot and cook until tender.

In a skillet cook up the 6 strips of bacon. Once cooked, crumble the bacon into small pieces and set aside.

Melt 2 tablespoons butter in a small sauce pan and then whisk in 2 tablespoons flour. Then add 1 cup milk all at once. Continue whisking on low temperature until mixture is smooth. Once smooth, stir in the freshly shredded cheddar cheese. Then take about 1/2 cup of the potato water out of the large pot, and stir it into the milk and cheese mixture.

After the ingredients in the small saucepan are well incorporated, mix the contents into the large pot with the potatoes and potato water. Then add the spices and 2/3 of the crumbled bacon.

Serve hot! Top with shredded cheese and some of the remaining crumbled bacon! 

---

Potato Soup

Ingredients:

• 6 small POTATOES
• 2 CARROTS
• 1 ONION
• 6 slices BACON
• 1 cup MILK
• 2 Tbs FLOUR
• 2 Tbs BUTTER
• 1/3 cup CHEDDAR CHEESE, freshly shredded
• 1/2 tsp SALT
• 1/4 tsp PEPPER
• 1/4 tsp GARLIC POWDER
• 1 Tbs DRIED PARSLEY

Directions:

1. Fill a large pot half way to the top with water and bring it to a boil. 
2. While the water is heating up, peel and chop the potatoes and carrots into bite sized pieces. Then dice the onion. 
3. Once the water has come to a boil throw the potatoes, carrots, and onion into the pot and cook until tender.
4. In a skillet cook up the 6 strips of bacon. Once cooked, crumble the bacon into small pieces and set aside.
5. Melt 2 tablespoons butter in a small sauce pan and then whisk in 2 tablespoons flour. Then add 1 cup milk all at once. Continue whisking on low temperature until mixture is smooth. Once smooth, stir in the freshly shredded cheddar cheese. Then take about 1/2 cup of the potato water out of the large pot, and stir it into the milk and cheese mixture.
6. After the ingredients in the small saucepan are well incorporated, mix the contents into the large pot with the potatoes and potato water. Then add the spices and 2/3 of the crumbled bacon.
7. Serve hot! Top with shredded cheese and some of the remaining crumbled bacon! 

---