This recipe is from my best friend Diane (aka Frau Danger -- a little inside joke) and is posted with her permission. DH loves this potato soup. Very rich and creamy and great served on a chilly night with warm bread and butter or soft cheese, and a nice green salad.

Ingredients

6 serv.

peeled cubed potatoes (baking potatoes make a creamier soup, though I prefer red potatoes for the flavor)4 cups
finely diced celery1 cup
finely diced onion1 cup
chicken broth or vegetable broth↗2 cups
kosher sea salt↗2 teaspoons
milk↗1 cup
heavy whipping cream↗1 cup
butter, melted↗3 tablespoons
chopped fresh parsley or 1 teaspoon dried parsley1 tablespoon
fresh minced chives or 1 teaspoon dried chives1 tablespoon
fresh ground pepper↗1⁄2 teaspoon
bacon, cooked crisp and crumbled↗1⁄2 lb
shredded cheddar cheese (per your preference)↗1⁄2 - 1 cup

Step-by-step instructions

1
In a large dutch oven, combine potatoes, celery, onion, broth (or water) and salt.
2
Bring pot to boil. Reduce heat and simmer until potatoes are tender, about 15 minutes.
3
Reduce heat and stir in remaining ingredients, except cheddar cheese.
4
Simmer until the soup thickens and is hot and bubbly, about 5-10 minutes.
5
Either add cheddar cheese and stir into soup or sprinkle on top just before serving.
6
You can also add some onion & garlic flavored croutons to each bowl of soup for some extra crunch.

Source: food.com

Original recipe ↗

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