Warm, buttery, and topped with bacon, this hits the spot on cold winter days! I had a few left over yams I threw in with my Yukon Golds last time I cooked this, but you can put in whatever kind of potatoes you want.
Cream of Potato Soup
1 cube butter
3 stalks celery
1 medium sized onion
Chop the celery and onion into fine cubes. Melt butter in a medium sized saucepan, then add the celery and onion. Let sweat until veggies are tender and starting to brown.
4-5 cups chicken broth
Bring to a boil. Cover and reduce heat until potatoes are tender (about 20 minutes). While they are cooking, in another small bowl, pour in two cups whole milk and 1/2 flour. Whisk until the flour is dissolved. When the potatoes are done, add the milk mixture into the saucepan. Heat through until the broth starts to thicken, but don’t boil. Top with crushed bacon pieces.