It all started with a couple of extra potatoes. Not enough to put in with a roast, not enough for a side dish. What to do? Then it came to me--potato soup! And I had several other odds and ends sitting around in the pantry and the fridge. Time to create something new and unique!
1Place potatoes and celery in boiling water over low-medium heat. Cook, covered, until tender, about 15 minutes. Drain and place back in pot.
2In a medium skillet, cook bacon until crisp; drain on paper towels. In the same skillet, saute the onion until tender but not brown, about 5 minutes . The last minute, add the minced garlic and cook about 1 more minute.
3Add the onion and garlic mixture to the pot of potatoes and celery. Stir in the chicken broth and half and half. Add seasonings. If the soup seems too thin, add 2 Tbsp. flour whisked with 2 or 3 Tbsp. milk and stir into soup.
4Add crumbled bacon and cheese to the soup and heat until cheese is melted and soup is heated through.