Cream of Potato Soup

.

I find soup calming to make and is a nutritious and frugal meal to serve hungry boys! Since I make my own stock, this dish cost me about $3.50 or so to make (that's in Canadian dollars - you will pay less in the States!) and gives us almost 6 L (or 6 quarts) of soup.

Cream of Potato Soup

4 slices bacon, diced small

2 large carrots, diced

1 large onion, diced

3 - 4 stalks of celery, diced

sprinkle of salt and pepper

6 - 8 potatoes, diced

3 cloves garlic

2 tbsp parsley

1 tsp salt (or to taste)

1 tsp pepper (or to taste)

3 L (aprox 3 quarts) stock (any stock or broth is find, I use chicken or turkey)

1 1/2 L of milk

1/2 cup cream (optional)

.

Fry the bacon in the bottom of a large pot till crisp. Remove from heat and remove bacon with a slotted spoon and set aside.

.

Saute carrots, onion and celery in the bacon fat till tender, sprinkle with salt and pepper. Add the potatoes, garlic, parsley and additional salt and pepper and stir. Pour over stock and simmer on low for 20 - 30 minutes, or until potatoes are soft. Remove from heat and add milk, cream (if using) and the bacon you set aside. Stir to mix.
.

Taste for seasonings, you may need to add more salt or pepper. Serve with buns or biscuits.
.

For more recipe ideas check out Tasty Tuesdays, Tempt my Tummy Tuesday and At the Table!

Enjoy,

Christine