My own recipe which has evolved through a few trials and errors! Very hearty on a cold winter's day.
russet potatoes, peeled and cubed
chicken broth (i use swanson's)
thick slices of bacon
salt and pepper, to taste
1In large, heavy saucepan, cook bacon strips until crispy. Remove from pan and crumble. Add butter to bacon drippings saute onions, Rosemary, and Italian Seasoning. Cook until onions are translucent but not browned.
2Pour in chicken broth carefully, and bring to a boil. Add potatoes and cook for 30 minutes.
3Pour in heavy cream and add crumbled bacon, celery seed, and garlic salt. Reduce heat and simmer for another 30 minutes. Season with salt and pepper to taste.
I like to serve with my Garlic Cheddar Biscuits!