...because I LOVE cold weather food. This potato soup, courtesy of my friend Shannon, is a fave to make this time of year. Hope you enjoy!
2 stalks of celery, thinly sliced
3 Tbsp. butter
1- 14 oz. can chicken broth
3 Tbsp. flour
1/2 to full bag of diced potatoes with onion
1 1/2 cups milk
4 slices of bacon, cooked and crumbled
shredded cheese, optional
extra milk and salt & pepper when needed
Cook chopped celery in hot butter over medium heat for about 5 minutes until tender. Stir in flour until combined. (forms a roux) Stir in broth, bring to boiling, stirring constantly. Add potatoes. Return to boil. Reduce heat, simmer uncovered 15 minutes. Mash potatoes, stir in milk and bacon- heat. Thin with milk if necessary. Add salt and pepper to taste. Top with cheese.