Finally!

Fall has arrived and brought with it my desire to make soup.  I love to make soups.  They are my favorite thing to cook.  Something about the layers and depth of flavor; about how it cooks for hours and allows the anticipation of eating to grow.  Perfection.

This will be the first installment of many soup recipe posts.

Happy Fall!

Potato Soup

2.5 cups of chicken broth

1/2 an onion, finely chopped

A whole bunch of minced garlic

2 carrots, peeled and finely chopped

1.5 cups of cauliflower

6 large russet potatoes, peeled and chopped

Cook on high in the crock pot for 4 hours. Use a potato masher or immersion blender to mix until it is your desired consistency. I like a few chunks.

After four hours, drop the heat to low and add:

1 block of cream cheese, cubed. Stir until incorporated.

1 pint of heave whipping cream (warmed, so as not to curdle)

2-3 cups of crispy, chopped bacon.

Let simmer on low for another two hours, stirring occasionally. I garnished it with a dollop of sour cream, some shredded cheddar cheese and chives.

SO GOOD and very filling.