Potato Bacon Soup
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Ingredients
- 4 slices bacon
- 1 cup chopped yellow onion
- 2 stalks celery sliced
- 2 large russet potatos (about 1.5 lbs) – cubed
- 1 cup chicken broth
- 2 cups milk
- 1 tablespoon chopped parsley
- 3/4 teaspoon salt
- Ground pepper to taste
- some shredded cheddar cheese (or crumbled gorgonzola or blue cheese)

Instructions:
1) Cook bacon in large pot until crisp (medium heat). Then remove to plate with paper towels. When cools, break/crumbled into small chunks
2) Add onion and celery to pot until slightly tender (about 6 minutes)
3) Add cubed potato and chicken stock. Bring to a boil
4) Cover and cook on medium-low to simmer for about 20 minutes
5) Use immersion blender to puree about half of it (leaving some chunks)
6) Add milk and parsely + salt + Pepper and heat for about 5 minutes
7) Pour into bowls to serve and sprinkle chees and bacon on top