3lbsRusset Potatoespeeled in stripes and cut into 1” cubes
6cupsChicken Broth
2tspKosher Salt
1 1/2tspGround Black Pepper
1Bay Leaf
2cupsPrairie Farms Whole Milk
Toppings
1CupGrated Sharp Cheddar Cheese
1/2lbThick Cut baconcooked and crumbled
1CupPrairie Farms Sour Cream
Directions:
In a large pot, around 6-8 quarts, melt butter over medium heat. Add onion, carrots, celery, and garlic and cook until tender, about 10 minutes, stirring occasionally.
Sprinkle flour on top and cook while stirring constantly for about 2 minutes. Add potatoes, chicken broth, salt, pepper and a bay leaf. Stir to combine and bring to rolling boil. Reduce to a simmer and cover, cooking until potatoes soften, about 15 minutes.
Slowly add milk while constantly stirring. Continue to simmer while soup thickens and potatoes are fully cooked through, about 15 minutes.
Add soup to serving bowls and top each with cheese, sour cream, and crumbled bacon. Enjoy!
Store in airtight container in refrigerator for 3-4 days.If you want a smoother soup with less chunks, use a potato masher to smash potatoes once they have been simmered and softened.