Ingredients

The following ingredients have 4 Servings
  • 12 Ounces Bacon (Chopped)
  • 1 Cup Onion (Chopped)
  • 4 Large Garlic Cloves (Minced)
  • 1/2 Cup Carrots (Peeled and Finely Diced)
  • 1/2 Cup Celery (Finely Diced)
  • 1/4 Teaspoon Dried Thyme
  • Salt
  • Pepper
  • 1/4 Cup All-Purpose Flour
  • 2 Pounds Russet Potatoes (Peeled and Chopped into Small Pieces)
  • 32 Ounces Low Sodium Chicken Broth
  • 1 Tablespoon Better than Bouillon~Chicken Flavor
  • 2 Cups Whole Milk
  • 1/2 Cup Heavy Cream (Warmed)

Instruction

  • In a large Dutch oven, cook the bacon over medium heat, until crisp. Remove cooked bacon; drain on a paper towel-lined plate.  Set aside. Drain off all but 2 Tablespoon of rendered bacon fat.
  • Add onion, garlic, carrots, celery, thyme, 1 teaspoon salt and 1/2 teaspoon of pepper to Dutch oven and cook, over medium heat until vegetables are almost tender, 6-8 minutes. Sprinkle veggies with flour and continue to cook, stirring occasionally, for 1 minute.
  • Add potatoes, chicken stock, Better than Bouillon and milk. Gently bring the soup to a simmer, but do not boil (or the soup might break). Simmer until the potatoes are tender, 15- 20 minutes. Stir in the heavy cream.
  • Cool the soup slightly then ladle half the soup into a blender and blend until smooth. (Make sure the blender is only half filled-Hot soup will expand ). Pour back into soup pot and heat as needed. Adjust seasoning.