Potato, Cheese and Bacon Soup

This delicious soup is thick and hearty, with lots of veggies and the goodness of bacon!

Gather your ingredients:

4 strips of bacon (preferably thick cut)
2 medium russet potatoes
2 celery stalks
4 carrots
1/2 onion
1/2 teaspoon dried thyme
3 tablespoons flour
2 cups chicken broth
2 cups milk
1 cup shredded sharp cheddar (preferably white cheddar)

Wash and chop veggies.

Onion, celery and carrots in one bowl, and potatoes in a separate bowl.

In a large non-stick pot, fry the bacon. 

When the bacon is done cooking, remove it to a plate.

Saute the onion, celery, carrots and thyme in the bacon grease.  You want about 2 tablespoons of oil, so if there is not enough grease left over from the bacon, add a bit of olive oil.

Cook veggies until they begin to soften - about 5 minutes.  Sprinkle flour over the veggies and stir for two minutes.

Whisk in broth and milk, then add potatoes.  Crumble three strips of the bacon and add it to the soup. Bring soup to a boil, then turn down the heat and simmer until the potatoes are tender (about 20 minutes).

Once the potatoes are tender, ladle about 80% of the soup into a blender and puree until smooth.  Add back to the soup pot.

Gradually stir in the shredded cheese.

Top each bowl of soup with some of the remaining crumbled bacon and a sprinkling of parsley.  Serve with toasted crusty bread.  Enjoy!