Easy, Creamy Potato Soup

Directions

Comfort food at it's best!

---

Ingredients:

---

5-6 large potatoes, peeled and cut into bite size pieces

---

1/2-1 lb bacon

---

1/4-1/2 cup flour

---

3 cups chicken broth

---

2 cups heavy cream

---

3/4 cup frozen kernel corn or 1 can whole kernel corn, drained

---

1 medium onion, diced

---

6 cloves garlic, minced

---

1/4 cup butter (optional)

---

salt and pepper, to taste

---

Instructions:

---

1. Prepare bacon bits as noted below.

---

2. Meanwhile, boil potatoes in a large dutch oven in water; do not add salt! Drain

---

3. Pour reserved bacon grease into empty dutch oven; saute onion and garlic in reserved bacon grease until onion is lightly browned.

---

4. Add flour to the sauted onion mixture, stirring to evenly brown; add cream and stir constantly until mixture thickens; add chicken broth and stir until bubbly.

---

5. Stir potatoes, corn and bacon bits into the soup; add butter, salt and pepper to taste. (you may not need salt. Bacon is very salty) Simmer until butter is melted and stirred into soup.

---

6. Add milk at little at a time if soup is too thick for your tastes.

---

Bacon bit tip: Partially freeze your package of bacon. Use a sharp knife and cut the frozen bacon into long strips about 1/4 inch wide. Turn the bacon and cut the strips into pieces also about 1/4 in wide. You now have perfect raw bacon pieces to fast fry. No need to separate. They will separate during cooking. Perfect bacon bits.

---

Serves 6 to 8

---