(Fabulous) potato soup

Last winter, Hannah (over at honey & jam) shared a potato soup recipe

that is utterly divine.

Around here, it's a hit.

It's a favorite.

It's a treat.

And it's also the perfect meal for a bitter-cold-oh-I-can't-wait-for-spring sort of day.

Just thought I'd share :)

Potato Soup

Ingredients:

6 cups peeled and cubed potatoes

1/2 cup chopped carrots

3/4 cup chopped onion

2 cube chicken bouillon

3 cups water

1/2 teaspoon salt (or to taste)

1 pinch ground black pepper (same here)

2 tablespoons all-purpose flour

3 cups heavy cream

2 1/2 cups shredded cheese

1 1/2 cup chopped bacon

Directions:

1. In a large stock pot add potatoes, carrots, onion, chicken bouillon, water.

Season with salt and pepper and simmer until vegetables become tender.

2. In a separate bowl mix flour and heavy cream.

Once it is well blended, add to soup mixture and cook until soup becomes thick.

Stir in cheese, cooked bacon and simmer until cheese is melted.

If you can't get it to thicken up enough, just add a little more flour or cheese.

You should probably also load the top with green onions.

Because green onions are good.