Tonight I'm making an old family favorite, Potato Chowder. It's one of those soups that are the perfect "comfort food" during the cold, rainy season.
4 strips bacon
1/3 cup chopped white or yellow onion
2 cups diced raw potatoes
1/2 cup sliced fresh carrots
2 cups low sodium chicken stock
1 1/2 teaspoons salt
1/4 teaspoon ground sage
1/8 teaspoon ground black pepper
1/4 teaspoon paprika
1 teaspoon dried parsley flakes
2 tablespoons flour
2 cups milk
1 cup shredded cheddar cheese (optional)
2 tablespoons diced green onions or chives (optional)
Fry bacon until crisp in a saucepan large enough for making soup. Remove bacon and crumble. Add onion and sauté until softened. Add potatoes, carrots, chicken stock and salt. Cover and cook until vegetables are tender, 8 to 10 minutes. Add seasonings. Blend flour with milk and add to the vegetable mixture, stirring constantly. Heat until slightly thickened. Serve in bowls, sprinkling crumbled bacon over the soup (optional: sprinkle cheddar cheese and green onions over soup before serving).