Cream of Potato Soup

It's Fall which means SOUP!!! But, not just any kind of soup. All kinds of warm, thick, and hearty soups. Cream of Potato Soup will warm you to your soul and fill up your belly with delicious goodness!!!

Servings: 4

Ingredients:

• 4 Medium Sized Potatoes (diced)
• 4 Strips of Bacon
• Milk (Whole, 2%, Nonfat per your personal preference, I recommend 2%)
• 16 OZ Chicken Broth (I recommend Better Than Bouillon)
• 2 TSP Salt
• 1 TSP Pepper
• 1/2 TBS Dry or Fresh Chopped Chives
• 1TSP Basil

Directions:

Boil the potatoes in a sauce pan until tender. While the potatoes are cooking, place strips of bacon on a baking sheet (for easy clean up, cover the baking sheet with alluminum foil) and bake in the oven at 400 degrees Fahrenheit for 15 minutes or until cooked (but not too crispy). After the potatoes are cooked, strain out the water.

Add 1 cup of potatoes and 1/2 cup of milk into the blender and blend until creamy. Pour blended potatoes back into sauce pan. Do this with this ratio until all the potatoes are blended. Add 16 oz chicken broth to the sauce pan. Once bacon is cooked, cut the bacon strips into small peices and add to soup. Finally, add salt, pepper, chives, and basil and whisk together in sauce pan. Use a whisk to more thoroughly mix the seasonings into the thick soup (if you use a spoon there will be chunks of spices floating in the soup). Reheat the soup until the desired temperature is reached.

Serve in a bowl topped with shredded chedder cheese with sprinkled chives and a side of crackers.

Enjoy!!!