Hearty Bacon and Potato Soup

This recipe has evolved since I made it the first time and has become a family favorite. Served with a crusty, homemade bread, it is a meal all by itself. I hope you enjoy it as much as we do.

This is what you will need;
Chicken stock or Wylers chicken broth crystals (Approximately 6 cups)
6-8 medium potatoes (I prefer Yukon Gold) peeled and cut into 1 inch chunks
3-4 carrots, peeled and cut into 1/4 inch slices
3-4 celery stalks, cut into 1/2 inch slices
1 medium onion, chopped
1 pound thick cut, smoked bacon (fried crispy or well done, and crumbled)
(Optional) 1/2 cup all purpose flour and 3/4 cups whole milk, blended, or 1 1/2 cups heavy cream

Makes 12 to 16 large servings.

Potatoes, carrots, celery, and onion can be prepped and set aside, all in one container.

Fry bacon until crispy, place on paper towel lined plate to drain excess grease.

In a large pot (at least 5 quarts), heat stock to a boil, if using Wylers crystals, season to taste

Stir in Potatoes, carrots, celery, and onion. Reduce to medium heat for 10-15 minutes or until potatoes and carrots can easily be cut with a fork.

Reduce heat to low, stir in crumbled bacon and simmer and additional 10 minutes to lock in bacon flavor.
Stir occasionally

Soups On!

If a chowder is more to your liking;
Combine flour and milk in a sealable container and shake until blended smooth. Stir in slowly as soup simmers to avoid lumping. Heavy cream can also be used. Simmer an addition 5-10 miutes to allow thickening.