Creamy Potato Soup

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• Servings: 10
• 10 large baking potatoes, diced
• 2 (32 ounce) containers low sodium chicken broth
• 2 bay leaves
• 6 slices smoked bacon, thick style
• 1 stalk celery, diced
• 1 large vidalia onion, diced
• 2 carrots, diced
• 2 tablespoons butter
• 1 pint heavy whipping cream
• 1 tablespoon dried chives
• 1 cup colby-monterey jack cheese, shredded
• 1/2 cup cheddar cheese, shredded

Recipe

• 1 add chicken broth, potatoes and bay leaves to stock pot and bring to boil. reduce heat, cover pot and let simmer for 20 minutes. stirring every now and then.
• 2 while potatoes are cooking, fry bacon in pan until crispy, then lay on paper towel to drain. once drained, break into tiny pieces and put on side till needed.
• 3 after bacon is cooked, leave drippings in pan and add butter, onion, celery and carrots. saute until the onions are translucent.
• 4 add to the pot with potatoes and simmer again for another 20 minutes or so. (you want to cook them until they are practically falling apart as you mix them).
• 5 whisk in cream and cook for 5 minutes more. if you don't have a whisk, use a cooking spoon but make sure you stir briskly pouring in the cream, so it doesn't curdle.
• 6 take immersion blender and blend soup till it's pureed and creamy.
• 7 add cheeses, bacon and chives. stir till incorporated and cook for another 5 more minutes.
• 8 serve.