1/2 package of bacon, coarsely chopped
1 white onion, diced
About 10 to 15 baby carrots, quartered and diced
3/4 c celery
4 lg russet potatoes, peeled and diced
4 med red potatoes, diced
3 tbsp flour
2 c chicken broth or chicken stock
Salt and pepper to taste
1 pt heavy whipping cream
Garnishes: shredded cheddar cheese, green onions, bacon, sour cream
When the potatoes are tender, mash some of the potatoes for a thicker and creamier texture. Then mix in the one pint of whipping cream and allow to simmer for another five minutes. I did also add just a touch of left over chicken broth to thin out the soup just a bit.
Ladle into a bowl, garnish and enjoy!
© Cruzin' Thru | 2013