Creamy Potato Soup By Frau Danger - cooking recipe

Ingredients

4 cups peeled cubed potatoes (baking potatoes make a creamier soup, though I prefer red potatoes for the flavor)
1 cup finely diced celery
1 cup finely diced onion
2 2 cups chicken broth or 2 cups vegetable broth
2 teaspoons kosher sea salt
1 cup milk
1 cup heavy whipping cream
3 tablespoons butter, melted
1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley
1 tablespoon fresh minced chives or 1 teaspoon dried chives
1/2 teaspoon fresh ground pepper
1/2 lb bacon, cooked crisp and crumbled
1/2 - 1 cup shredded cheddar cheese (per your preference)

Preparation

In a large dutch oven, combine potatoes, celery, onion, broth (or water) and salt.
Bring pot to boil. Reduce heat and simmer until potatoes are tender, about 15 minutes.
Reduce heat and stir in remaining ingredients, except cheddar cheese.
Simmer until the soup thickens and is hot and bubbly, about 5-10 minutes.
Either add cheddar cheese and stir into soup or sprinkle on top just before serving.
You can also add some onion & garlic flavored croutons to each bowl of soup for some extra crunch.