Excuse the lack of step by step photos, and the bad quality of this one photo. Throughout cooking this I endured endless screaming and whining from kids that demanded my attention only when I am busy doing something other than coddling them, and as I type this I fight off a baby trying to smack the keyboard. I haven’t had my coffee yet so you get a glimpse of my sparkling personality this morning. I’ll make this short.
- 6 slices Thin Bacon, Cut Into 1-inch Pieces
- 1 whole Medium Onion, Diced
- 3 whole Carrots, Scrubbed Clean And Diced
- 3 large Russet Potatoes, Peeled And Diced
- 8 cups Low Sodium Chicken Broth
- 3 Tablespoons All-purpose Flour
- 1 cup Milk
- 1/2 teaspoon Salt, More To Taste
- Black Pepper To Taste
- green onions or chives, for garnish
- 1 cup Grated Cheese Of Your Choice
- In a large pot, cook bacon until brown and crispy. Take bacon out and set aside for topping soup later. Spoon out bacon grease but leave a healthy layer on the pot for sautéing veggies.
- Cook onion and carrots for a couple minutes on medium high heat; add potatoes. Stir and cook for 5 more minutes, add broth, salt, and pepper. Raise heat to high and boil for 10 minutes.
- Whisk flour and milk together in a bowl or measuring cup. Pour into pot. Stir and cook for 5 minutes.
- Using a slotted spoon, remove half the potatoes and carrots and blend until smooth with a blender or hand blender. Pour back into pot and mix.
- Serve garnished with bacon, green onions and cheese.