When the weather turned cold this fall, I started craving soup as I always do. I am partial to the creamed soups. I saw several different recipes and decided to jump in and try my own. It was delicious and a huge hit with my family.
1In large soup pot, melt one stick of butter. Add finely diced onions, carrot, and garlic. Brown in pot until soft and translucent.
2Chop potatoes into small (about 1/2 inch) pieces and add to pot. Pour 4 cups milk into pot. Put on medium flame until soup beings to boil. Lower heat to simmer.
3Add package of bacon bits to the soup and stir.
4Continue to simmer until potatoes are soft when stabbed with a fork. At this point I used my immersion mixer. But a hand masher will do the job also. Mash some of the potatoes until mixture and potatoes are the consistency that you like.
5Add shredded cheese and heavy cream. Stir in to mix. Allow to heat through. Serve. You can add a dollup of sour cream, more shredded cheese and a sprinkling of bacon bits on top.
6This served my family of four - as well as having enough left over for a couple of bowls the next day AND a large portion left to freeze.