The perfect creamy soup for those cold Winter days
In a 6 – 8 quart stockpot over medium heat, fry bacon until crisp. Remove bacon and drain on paper towels. Once cooled, chop in small pieces.
In bacon grease, cook onions, carrots and celery until onions are translucent
Add Potatoes and cook 5 minutes, stirring occasionally
Add flour and chicken broth in a small mixing bowl and whisk to blend. Pour over potatoes and vegetables in stockpot and stir to combine.
Add milk and half & half and simmer for an additional 5 - 10 minutes
Serve immediately and garnish with toppings (remaining bacon and your choice of additional goodies like cheese, sour cream and green onions)