yummy & creamy potato soup

How To Make yummy & creamy potato soup

• Step 1
  In a dutch oven pan (6 qt kettle, 8 qt stock pit works well.) place potatoes, 1/2 tsp. salt and enough cold water to just cover. Cook potatoes until just fork tender. Drain and set aside.
• Step 2
  In same pan, over medium high heat, add bacon and fry until crisp, remove bacon to a paper towel lined plate, and set aside. Remove half the bacon grease, discard, add onion and celery, saute until vegetables are crisp tender, then add butter and garlic.
• Step 3
  While butter is melting, warm your milk in the micro wave for 3 min. do not boil.
• Step 4
  Once butter is melted add flour, salt and pepper. Stir until a paste forms, this is your roux. Continue to cook roux for 1-2 minutes, stirring constantly (this allows flour to take on other flavors) Stir in mustard powder, chives and celery seed. Slowly stir warmed milk into roux mixture, use a whisk if you need to. Salt and pepper to taste. Continue to stir or whisk 1 to 2 minutes or until mixture starts to boil, then add potatoes, bring to just a bubble once again.
• Step 5
  Remove from heat. Stir in cheese and sour cream. Garnish with remaining bacon...and some green onions and/or chives, desired.
• Step 6
  *If you prefer this soup to be less rich, you can substitute 2-3 cups of chicken stock for 2-3 cups of milk. And use half and half instead of cream. *Also drain bacon fat and replace with olive oil. *I also like to add dice portbella mushrooms to this soup...add them just after the celery is crisp tender and saute them, before you add the butter, or they will absorb all the butter.
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