Creamy Potato Bacon Soup

Creamy Potato Bacon Soup

*Double Batch

§  1 package of bacon

§  1 c. finely chopped onion

§  1  c. chopped carrots

§  3 tsp olive oil

§  4 c. chicken broth

§  4 c. milk

§  ½ c. heavy cream

§  8 c. cubed potatoes

§  ¼  tsp. cayenne (red) pepper

§  ½ tsp. Tarragon

§  3 c. shredded cheddar

§  Salt & pepper to taste

Cook bacon till crispy; drain well on towel and set aside.

Add olive oil to medium or large saucepan and add the onion and carrots. Saute until the onion is soft, about 3-4 min. Stir in broth, milk, heavy cream, potatoes, cayenne pepper, salt, pepper, and tarragon.

Bring to boil; then reduce heat and simmer covered (with lid slightly off to prevent boiling over) for 15-20 min, or until the potatoes are tender.

Stir in shredded cheese until melted. Chop bacon and add that as well.

Using a potato masher, mash the chunks of potatoes gently, still leaving some small chunks.