It’s Potato Soup Time

One of my favorite things when the weather starts to turn chilly is to make soup. This creamy potato soup is definitely my all-time favorite. My mom got this recipe about fifteen years ago from our friend Russell and I haven’t changed a thing because it’s absolutely perfect!
Potato Soup Mag

The Recipe-

Put 6 Cups Potatoes, cubed and 1/2 Cup Carrots, chopped into a dutch oven or stockpot and cover with water. Cook until tender. Drain.
Saute 6 slices Bacon (or more if you wish), remove from grease and chop into bite-size pieces. Cook 1 Cup chopped Onion in the bacon grease. Drain. Combine all these ingredients with 2 Cups Milk, 2 Cups Half & Half, 1/2 teaspoon pepper, 1 1/2 teaspoon salt, and 5 drops of Tabasco.
Simmer for 30 minutes and serve! Garnish with shredded cheddar cheese. Yum!

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