Potato Soup

For some reason, I've never made potato soup.  I guess I was afraid of the roux.  I don't know.  Or maybe I thought it would be a lot of work.  Well, last weekend that all changed.  I always take soup to work for lunch and Sunday night I realized I had nothing made.  It was a little chilly so I decided I wanted potato soup.  Much to my surprise this recipe was amazingly easy and turned out to be the most delicious potato soup I've ever had.  My son loved it.  I made 8 servings and he ate 6 of those servings....in one sitting.

1 pound bacon, chopped
2 stalks celery, diced
1 onion, chopped
3 cloves garlic, minced
8 potatoes, peeled and cubed (I leave my skins on and it turns out just fine)
4 cups chicken stock, or enough to cover potatoes
3 tablespoons butter
1/4 cup all purpose flour
1 cup heavy cream
Salt and pepper to taste

1.  In a Dutch oven, cook the bacon over medium heat until done.  Remove bacon from pan and set aside.  Drain off all but 1/4 cup of the bacon grease.

2.  In the bacon grease remaining in the pan, saute the celery and onion until the onion begins to turn clear.  Add the garlic, and continue cooking for 1 to 2 minutes.  Add the cubed potatoes, and toss to coat.  Saute for 3 to 4 minutes.  Return the bacon to the pan, and add enough chicken stock to cover the potatoes.  Cover, and simmer until potatoes are tender.

3.  In a separate pan, melt the butter over medium heat.  Whisk in the flour.  Cook, stirring constantly, for 1 to 2 minutes.  Whisk in the heavy cream.  Bring the cream mixture to a boil, and cook, stirring constantly, until thickened.  Stir the cream mixture into the potato mixture. 

4.  Puree about 1/2 the soup, and return to the pan.

5.  Adjust seasonings to taste.

Note:  I only had about a 1/2 cup of heavy cream.  For the remaining 1/2 cup of liquid for the roux I used half and half.  My grandmother used to simply use 1 cup of whole milk and I know some people who say they use water.  I don't know about the water, but I suppose in a pinch it would do.