Grandma’s Homemade Potato soup

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I know it isn’t technically fall yet, or even cooling off here in Florida, but sometimes I just need a bowl of hot soup.  I love going through my grandmother Jeans recipe box and finding her wonderful soup recipes.  I decided today to use up the last of the potatoes I had in the pantry, so potato soup it is.

I can remember mom and grandma making potato soup all the time.  I actually came to like it more then vegetable soup.  We always had a bin full of potatoes all winter long from our garden.  I do remember having to dig gently through the garden hour after hour searching for these starchy little gems.  Just another one of the treasures we had fresh and preservative free from our gardens.

So bring on the fall weather so I can have more of my favorite soups. Of course here in Florida, that means sometime in November or December.

Ingredients

• 8 cups  chicken broth
• 6 medium potatoes, cubed
• 4 medium carrots, diced
• 6 strips bacon
• 1 medium onion (diced)
• 1 quart heavy cream
• 5 tablespoons butter
• 1/4 cup cornstarch
• 12 ounces shredded cheddar cheese

Directions

1. Put chicken broth in large pot, and add the potatoes and bring to a boil.
2. While potatoes are starting to cook, fry bacon until crisp and add grease to potatoes.
3. Crumble bacon and add to mixture.
4. Sauté carrots and onion in melted butter until soft.
5. When potatoes are done, add veggies and butter to pot.
6. Reduce heat and add cream to pot. Be careful not to bring to heavy boil or cream will curdle.
7. Mix corn starch in very cold water and add to soup. Continue to cook until soup thickens.
8. Remove from heat and serve immediately. Top with cheese,  and serve with fresh bread. (Cornbread works well.).