The BEST Potato Soup
Bacon (lots!) cut into pieces
5-6 large russet potatoes
1/2 medium white onion
2 cans chicken broth
1 5oz can evaporated milk
2 T flour
Salt & Pepper
Shredded cheddar cheese
1. Heat a large pot over medium heat and cook bacon until crispy. Remove bacon from pot and set aside, leaving the bacon grease.
2. While bacon is cooking, peel and cut potatoes and onion into small pieces. Since I am not a terribly big fan of large chunks of onion, I cut mine pretty tiny.
3. Add potatoes and onion to the bacon grease. Cook until potatoes turn translucent.
4. Add both cans of chicken broth and cook on medium high, stirring occasionally. Simmer soup until potatoes are tender.
5. While soup is simmering, pour evaporated milk into bowl and add flour. Mix well, until flour is completely incorporated.
6. Once potatoes are soft, add milk/flour mixture. Lower heat to medium and let simmer for ten minutes.
7. Serve hot with shredded cheese and bacon pieces.
