Easy, Creamy Potato Soup - cooking recipe

Ingredients

5 -6 large potatoes, peeled and cut into bite size pieces
1/2 - 1 lb bacon
1/4 - 1/2 cup flour
3 cups chicken broth
2 cups heavy cream
3/4 cup frozen corn kernels or 3/4 cup whole kernel corn, drained
1 medium onion, diced
6 garlic cloves, minced
1/4 cup butter (optional)
salt and pepper, to taste

Preparation

Fry bacon until crisp (see recipe #242966 for homemade bacon bit tips). Remove to paper towels to drain. Reserve bacon grease.
Meanwhile, boil potatoes in a large dutch oven in water; do not add salt! Drain.
Pour reserved bacon grease into empty dutch oven; saute onion and garlic in reserved bacon grease until onion is lightly browned.
Add flour to the sauted onion mixture, stirring to evenly brown; add cream and stir constantly until mixture thickens; add chicken broth and stir until bubbly.
Stir potatoes, corn and crumbled bacon into the soup; add butter, salt and pepper to taste. (you may not need salt. Bacon is very salty) Simmer until butter is melted and stirred into soup.
Add milk at little at a time if soup is too thick for your tastes.