Perfect Potato Soup! (Ree Drummond)

Ingredients: serves 3 (recipe adapted from Ree Drummond)

     1 slice Thin bacon, cut into strips

• Add bacon pieces to a soup pot over medium heat and cook bacon until crisp and fat is rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot.
• Return the hot to medium-high heat and add the onions, carrot and celery. Stir and cook for 2 minutes or so, then add the diced potatoes.
• Pour in chicken broth and bring it to gentle boil. Cook for 10 minutes, or until the potatoes are starting to get tender. Whisk together the flour and the milk, then pour into the soup and allow the soup to cook for another 10 minutes.
• Remove half to 2/3 the soup and blend in a blender/food processor until completely smooth. Pour it back into the soup pot and stir to combine. Let it heat back and add salt and pepper to taste.
• Stir in whipping cream till combined.
• Serve in bowls garnished with crisp bacon piece and a dash of black pepper.