Creamy Potato Soup

I've been on a soup kick lately. I'm sure it has something to do with the cast iron, enameled Dutch oven...

I've posted my recipe for a creamy potato soup. Like the chicken soup, you can add more or less of what sounds good to you.

Ingredients:
several strips of bacon (2-5)
onion, chopped
garlic, chopped
carrots, chopped
celery, chopped
potatoes, chopped (or tiny ones)
chicken broth
salt and pepper
thyme

milk and/or half-n-half
corn starch or flour
corn (optional)
green beans, peas, etc (optional)

sour cream
shredded cheese


Directions:
Heat the Dutch oven or a large pot. Add the strips of bacon and cook until crispy. Remove from pot, drain on a paper towel, and crumble.


Add onion and garlic to the drippings. Add carrots, celery, potatoes, salt and pepper and thyme.


Add enough broth to cover the veggies. You can use a mixture of water and broth if you want. Bring to a boil. Reduce heat and cover until potatoes are done. Add the optional veggies.



Add milk and/or half-n-half. If you like a thicker soup, add a little corn starch or flour. To do that, ladle some broth into a bowl. Whisk in the corn starch or flour and stir back into the pot.

Serve with shredded cheese, sour cream and bacon crumbles.


Hope you enjoy!