Potato Bacon Soup

Instructions:

Step one

Peel and quarter potatoes (or 8 Russets), thinly slice them about 1/4 inch thick, and keep them in cold water to prevent browning.

Step two 

Drain the water and boil the potatoes in chichen broth with about a tablespoon of salt. If potatoes aren’t covered, add water or more broth until they are covered. Boil until potatoes are fork tender.

Step three 

Chop bacon into 1-inch pieces and fry until crispy. Remove the bacon, leaving about 3 tablespoons of grease in the pan, then sauté the roughly chopped onions until translucent.

Step four 

Add the cooked onions to the potato pot, stir in garlic powder, more sea salt, and pepper to taste. Let it simmer covered for about 20 minutes to meld the flavors.

Step five

 Stir in heavy cream. Taste test for seasoning before serving.