We had potato overload at our house recently, so I needed to use up a bunch of them. So, why not potato soup? I adapted this recipe from one I found on AllRecipes.com. I added twice the amount of potatoes since I had so many.
Ingredients:
6 Sliced Peppered Bacon, chopped
1 Celery Rib, thinly sliced
1 Medium Onion, chopped
2 Tablespoons Butter
3 Cups Chicken Broth
6 Medium Potatoes, cubed
1½ teaspoons sugar
Salt and lots of Black Pepper
½ teaspoon Dried Rosemary
½ teaspoon Dried Thyme
1/3 Cup All-Purpose Flour
2½ Cups Milk, divided
1 Cup Frozen Peas
4 Green Onions, Sliced
Heat a large soup pot to medium-high heat. Add the bacon and cook until crispy. Remove with a slotted spoon to a paper towel lined plate and reserve.
Add the celery and onion to the soup pot with the bacon drippings. Cook until softened, about 5-7 minutes. Stir in the broth, potatoes, sugar, salt, pepper, rosemary and thyme. Bring to a boil, reduce heat and simmer until the potatoes are tender, about 20 minutes.
Whisk together the flour and 1/2 cup milk. Pour into the soup and bring to a boil. Add the remaining milk and frozen peas. Heat thoroughly.
Serve with bacon and green onions on top.
Serves: 6