Creamy Potato Chowder

Creamy Potato Chowder

1/2 package (1/2 lb) bacon

2 medium onions chopped

6 cloves garlic diced

3-5 lbs potatoes cubed (no need to take off the skin)

2 lbs. carrots sliced

10 cups water

3 T. chicken bullion

1 t. fresh ground black pepper

1 t. salt

1 cup sour cream

more salt and pepper to taste

Cut bacon up into 1/4 inch pieces on your cutting board, put in a large stock pot and cook bacon over medium high heat until crispy. Remove bacon with a slotted spoon leaving the drippings. Keep enough drippings to cover the bottom of the pot (about 2 T.). Return pot to heat and add onions and garlic. Cook garlic and onions until translucent and soft. Add water, potatoes, carrots, and seasonings. Bring soup to a boil, reduce heat to medium low and cook until veggies are soft, about 30 minutes. Before serving remove from heat and add bacon and sour cream. Salt and pepper to taste.

You really can’t mess this soup up. Add more or less of anything you do or don’t like! This soup gets tastier with age, so I make a huge pot and we eat on it for the next few days. I usually make this while the kids are asleep in the middle of the afternoon and just let it sit on the stove on low heat for a couple of hours before we are ready to eat.