5 lbs. - Yukon Potatoes, Peeled and diced into 1 1/2 pieces
5 slices - Bacon
1 - Sweet Onion, chopped
5 stalks - Celery, chopped
5 - Carrots, chopped
8 cups - Chicken Broth
1 1/2 cups - Heavy Cream
Cook bacon until crispy, set aside and let cool then crumble and set aside.
Take 3 Tblsp. of bacon grease and saute onions, celery and carrots. Cook vegi's halfway, do not over cook. Add potatoes and chicken broth, bring to a boil and cook for about 10 minutes. Potatoes will be done when a fork goes through them easily.
Puree half the soup then add the heavy cream and bacon. Bring soup back up to a soft boil. Place soup, with out the lid on, into preheated oven 350 degrees. Cook for a hour.
Stir periodically so that the soup does not stick to the bottom.
Authored by +Shawna Williams
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