Creamy Potato Soup By Frau Danger

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 4 cups peeled cubed potatoes (baking potatoes make a creamier soup, though i prefer red potatoes for the flavor)
• 1 cup finely diced celery
• 1 cup finely diced onion
• 2 cups water or 2 cups chicken broth or 2 cups vegetable broth
• 2 teaspoons kosher sea salt
• 1 cup milk
• 1 cup heavy whipping cream
• 3 tablespoons butter, melted
• 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley
• 1 tablespoon fresh minced chives or 1 teaspoon dried chives
• 1/2 teaspoon fresh ground pepper
• 1/2 lb bacon, cooked crisp and crumbled
• 1/2-1 cup shredded cheddar cheese (per your preference)

Recipe

• 1 in a large dutch oven, combine potatoes, celery, onion, broth (or water) and salt.
• 2 bring pot to boil. reduce heat and simmer until potatoes are tender, about 15 minutes.
• 3 reduce heat and stir in remaining ingredients, except cheddar cheese.
• 4 simmer until the soup thickens and is hot and bubbly, about 5-10 minutes.
• 5 either add cheddar cheese and stir into soup or sprinkle on top just before serving.
• 6 you can also add some onion & garlic flavored croutons to each bowl of soup for some extra crunch.