Creamy Potato Soup

We have had a little cold snap here in the south so I decided to make some potato soup.....my family loves this and is a great fall comfort food....the spoon is not dirty it is a reflection of the cheese....

 The recipe:
5 lb red potatoes washed and cut into chunks...(I leave the peelings on as we like them, but you can remove them if you are so inclined)
3 quarts of chicken broth if making your own or 2lg cans of pre-made broth
1 to 2 lb of bacon depending on your likes...fry and crumble
1to 2 tbs of garlic or more to suit your taste....again we like a lot so I use 2tbs heaping
1 large onion
1 tbsp butter
salt and pepper to taste
half and half
1 large can evaporated milk
1 stick  butter
instant mashed potatoes
Sharp cheddar cheese shredded
Colby jack cheese shredded : again use the amount of cheese that you like

Bring chicken broth to a boil and add potatoes..... while potatoes are cooking sweat onion in the butter just until they are clear then add them to the pot along with the garlic....cook until potatoes are fork tender.....take a potato masher and mash some of the potatoes as this helps to thicken your soup.....add the half and half and the evaporated milk and bring back to a boil.......once it has started simmering again add the bacon and if needed some instant potatoes to achieve the thickness you want......let simmer for about 5 minutes on low heat.......when ready to serve put in bowls and top with cheese.....you can also use bread bowls if you are so inclined.....


 Printable recipe

Enjoy,
Wendy