Country Potato Soup Rewritten

Readjusted from Magnolia Table recipe

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Peal and chop potatoes into 1 inch chuncks. Boil in chicken broth until soft enough to mash but still retain shape. Separate roughly 2 potatoes to mash (About a pound). Set both potatoes and chicken broth aside for later.

Step 2

Chop onions and celery into no bigger than 1/2 inch chuncks. Heat olive oil in frying pan on low to med heat. Place celery, onion, carrots, and minced garlic into hot oil. Fry until soft. Once soft place veggies on a plated with a paper towel and lightly pat dry with a second paper towel (Not all oil has to be dried off. Just keep it from dripping or being expensive.)

Step 3

In a large soup pot, melt butter on low to med heat. Place the softened veggies into the melted butter and in 1/2 salt and pepper. Lightly sprinkle in flour and mix together thoroughly for about 2 minutes.

Step 4

Carefully pour in chicken broth, mashed potatoes, potato chuncks and the rest of the salt and pepper. Add bay leaf and bring to a boil for about 15 minutes.

Step 5

Remove bay leaf and slowly pour in milk stirring constantly. Let simmer until thickened (Should take about another 15-20 minutes.)

Step 6

Once thickened ladle into a bowl and add in Cheddar cheese and bacon bits. Add more salt and pepper to taste. Enjoy!