1/2 medium onion, chopped
1 carrot, diced
2 celery stalks, sliced
2-6 bacon strips, chopped
5-8 medium russet potatoes, peeled and chopped into 3/4 inch cubes
pinch of thyme and marjoram
6-8 C milk or half and half
1 C chicken broth
Sauté the onion, carrot, celery and bacon until onions are slightly browned; bacon doesn’t need to get crispy. Add a couple of teaspoons of olive oil or butter if necessary and drain excess after finished cooking.
Cook the potatoes in boiling water until about 2/3rds done.
Combine potatoes and herbs in pan with vegetables and and mix briefly. Add milk and chicken broth. Heat through; may be eaten soon after being made and only gets better after the flavors have had time to meld thoroughly.
This hearty classic soup is perfect for cold winter days. Original recipe by author, inspired by years of eating good potato soup. Further influenced by Sheryl’s description of her dad’s ever-popular potato soup.