• 1 lb Chopped Bacon
• 8-10 Potatoes, Peeled and Cubed
• 1 Onion, Chopped
• 2 Celery stalks, Chopped
• 1 Qt Chicken Broth

• 3 Garlic Cloves
• 1 tsp Ground Pepper
• 1½ tsp Salt
• ¼ tsp Crushed Red Pepper
• ½ Stick Butter
• ½ Pint Whipping Cream

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Cook bacon in a dutch oven to a crispy brown. Do not undercoook the bacon. You don't want rubbery, chewy bacon bits in the soup. Set the bacon aside and drain the fat leaving about ¼ cup for cooking the onions and celery.

Chop the onions and celery and cook in the bacony yumminess for about 5 minutes until the onions are translucent. Add the garlic and cook for a couple more minutes.

Add the potatoes and stir to coat them with the bacony yumminess. Saute for a couple of minutes before adding liquid. Add enough chicken broth to cover the potatoes. (Tip: Save some potato water from a previous mashed potato meal and use that to make chicken broth)

Add salt and pepper and bring to a boil. Reduce to a simmer and cover. Allow to simmer for a 2-4 hours.

Crumble and/or chop the crispy bacon and return to the pot. Stir in a ½ stick of butter and ½ pint of whipping cream.

Allow to simmmer for another 30 mintues to 1 hour before eating.

Serve with cheddar cheese, chives and warm bread.

Cook Time:	2 Hrs
Method:	Dutch Oven

Serves:	Many
Rating:	Very Good

Source:	various
Date:	Nov, 2013