Creamy Potato Chowder *with Bacon

    I haven't met a soup I didn't like - when the weather turns colder we tend to eat more hot, hearty soups.  Summer seems a distant memory when the smells of a hearty soup is simmering in the house.  Pull up a chair, grab a spoon and dig in! Enjoy! Diane 

​Creamy Potato Chowder *with Bacon
Makes approx. 3 quarts
Ingredients:
4 Cups Chicken Broth
4 Cups diced/cubes red potatoes, skin optional
6 slices cooked Bacon, thick cut
1 cup minced onion
1 cup diced celery
3/4 cup butter
3/4 cup all-purpose flour
2 cups 2% milk
2 cups heavy cream
2 teaspoons salt, or to taste
1/2 teaspoons garlic salt
ground black pepper, to taste

Directions:

• Pour broth into a large skillet over the onions, celery and potatoes and cook over medium heat until tender. (approx. 10 mins once to a medium boil)
• Meanwhile, warm your cream/milk and set aside.
• In a large, heavy saucepan, melt the butter over medium heat - whisk in the flour until smooth ((make sure the flour and butter starts to cook and smell "nutty" or your soup will taste like flour paste))
• Whisk in warmed milk/cream (I microwave milk/cream for 45 seconds to get the chill off) and stir into butter/flour constantly until thick and smooth.
• Stir the milk mixture into the vegetables and broth. Heat through, but do not boil. Stir in cooked bacon.
• Season with salt, garlic salt and pepper