Creamy Potato Chowder *with Bacon or Ham

     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  
UPDATED: 11/3/2024

​Creamy Potato Chowder *with Bacon or Ham optional
Makes approx. 2-3 quarts

Ingredients:
4 Cups Chicken Broth
4 Cups diced/cubes red potatoes, skin optional
1 cup diced onion
1 cup diced celery
2 teaspoons salt, or to taste
1/2 teaspoons garlic salt
ground black pepper, to taste
1 Tablespoon Better Than Bullion, Chicken. optional but, preferred 
6 slices cooked Bacon or 2 Cups chopped cooked Ham, optional

ROUX:
1/2 cup butter
1/2 cup all-purpose flour
2 1/2 cups milk, I use whole milk
1/2 cup heavy cream

Directions:

• Place Potatoes, Onions and Celery into large soup pot, sauté in a little butter and olive oil for about 5 minutes. 
• Pour broth into soup pot over the onions, celery and potatoes.
  
• Add in the garlic salt, salt, pepper and better than bullion to pot.
  
• Stir in and cover to cook over medium heat until tender. (Covered pot approx. 35 mins. once to a good simmer.)
• 5 minutes before vegetables are done, warm your cream/milk and set aside.
• In a large, heavy saucepan, melt the butter over medium heat - whisk in the flour until smooth and mixture browns a bit. 
  
• Make sure the flour and butter start 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 roux (milk/butter) mixture into the vegetables and broth.
  
• Heat through, but do not boil.
  
• Stir in cooked bacon or ham if preferred. 
• Taste and add more salt, garlic salt and pepper if needed.