Creamy Potato Soup

Sniff, sniff, sneeze. Even in sunny AZ it seems cold season has begun. My throat hurts, a co-workers husband has been sick for a week and my trainer blew his nose during our entire training session today. Miserable.

So, hungry but with nothing sounding appealing, I made this hearty, comforting chowder-like soup.

Creamy Potato Soup
(serves 6-8)
2 lbs yukon gold potatoes, chopped, skin on
1 cup carrots, small dice
1 cup celery, small dice
1 small-medium onion, chopped, small dice
2-3 sprigs fresh thyme
2 tbs olive oil
2 strips thick-cut bacon, chopped
1 tbs butter
3-4 tbs flour
4 c chicken stock
1 c water, or as needed
1/4 cup sherry (optional)
Milk and/or cream as desired to achieve desired creaminess
Salt and white pepper to taste

Directions:
Heat large stock pot, add olive oil. Render bacon until it is browned and crisp.

Remove with a slotted spoon and reserve on paper towel to absorb grease.

Add chopped onion, carrot and celery to bacon fat, simmer until softened slightly. Add flour and butter and cook until flour has absorbed grease and looks pasty. Add thyme.

Next add stock, about a cup of water and the potatoes and season with white pepper. Simmer for about 40-45 minutes or until vegetables are very soft.

Mash some of the still-whole pieces of potatoes if desired to achieve a thicker soup. Add milk/cream and heat through (don't boil or milk may curdle), adjust for seasoning and serve with reserved bacon as a garnish.