4 T. butter
4 Russet potatoes, peeled & chopped
1 onion, chopped
1 cup chopped celery
1/2 cup water
4 cups half & half
1 cup milk
1 tsp. salt
1 chicken bouillon cube
1/4 tsp. garlic powder
1 bay leaf
bacon, crumbled (optional)
chopped chives (optional)
grated cheese (optional)
1. Melt butter in a pot over low heat. Add potatoes, onion & celery. Cook, stirring until onion is tender. Add water; cook covered until potatoes are tender, about 10 minutes
2. Add half & half, milk, salt, garlic, bouillon cube & bay leaf to pot & stir well. Turn heat to medium, bring to a boil.
3. Remove bay leaf. Pour 1/2 of soup (or less) into a blender, puree until smooth.
* For chunkier soup puree less.
4. Return puree to pot. Stir well. Add bacon. Cook until heated through. Top with chives & cheese.
