Easy Potato Soup

Instructions

1. Start by dicing the bacon, onion, carrots, and potatoes. Add the diced bacon to a large stock pot or dutch over over medium heat. Cook until the bacon is nice and crispy. Use a slotted spoon to remove the bacon to a dish lined with a paper towel to drain. Carefully pour out some of the grease, but leave 1 tablespoon worth in the pan.
2. Add the onion, celery, and the carrots and cook for about 5 minutes to allow the veggies to cook a bit, stirring ocassionally. Then add in the potatoes, season with salt and pepper and garlic powder, and continue cooking for another 5 minutes or so. While the potato mixture is cooking, whisk together the milk and flour in a bowl. Pour the chicken broth into the pot followed by the milk and flour mixture. Stir to combine.
3. Allow the soup mixture to simmer until the potatoes are tender (about 10 minutes). Then take about 1/2 of the soup and add to a blender (I recommend removing the very top smaller lid to allow heat to escape, otherwise you might have a big mess on your hands!). Blend the mixture until smooth. Pour the puree back into the soup pot and stir to combine. Stir in the half and half along with additional salt and pepper to taste. Let the soup simmer on low for another 10 minutes. Serve with the crumbled cooked bacon, cheese, and chives or sliced green onion!