What could be better on a cold winter day than a steaming bowl of thick and rich homemade potato soup. Move over pea soup and bean soup!

Ingedients:

6 - Medium White Potatoes peeled & diced in cubes

2 - 15 oz  Cans Swanson Low Sodium Chicken Broth 

1 - large onion chopped Fine

6 - strips of bacon diced 

4 - carrots peeled, sliced thin

2 - cups milk

1 - teaspoon salt

1/2 - teaspoon ground black pepper

1 - bay leaf

1/4 teaspoon ground red pepper

In large soup pot, saute bacon until it starts to brown. Add chopped onion and continue cooking until clear. Drain bacon and onion of excess grease and return to pot.  Add the two cans of chicken broth, potatoes, carrots and all the seasoning and simmer on low until veggies get soft and soup begins to thicken up.  Then add 2 cups of milk slowly as you stir your soup. On low heat continue to cook soup for 15 minutes stirring from time to time. If soup becomes too thick, add some water or additional milk. Serve with crackers and sliced cheese. Enjoy!