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 

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

Ingredients:
4 Cups Chicken Broth
4 Cups diced/cubes red potatoes, skin optional
6 slices cooked Bacon, thick cut or 2 Cups Chopped cooked Ham
1 cup diced onion
1 cup diced celery
2 teaspoons salt, or to taste
1/2 teaspoons garlic salt
ground black pepper, to taste

ROUX:
3/4 cup butter
3/4 cup all-purpose flour
2 cups 2% milk, I use whole milk
2 cups heavy cream


Directions:

• Place Potatoes, Onions and Celery into large soup pot, saute in a little butter or olive oil for about 5 minutes. 
• Pour broth into soup pot over the onions, celery and potatoes and cook over medium heat until tender. (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 ((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 roux (milk/butter) mixture into the vegetables and broth. Heat through, but do not boil. Stir in cooked bacon or ham.
• Season with salt, garlic salt and pepper.