Potato Soup

6 red potatoes, peeled and diced

1 small onion, chopped fine

2 large carrots, diced

2 stalks celery, diced

2 slices bacon, diced & cooked until very crisp

2-4 slices deli ham, diced

3 tablespoons butter

3 tablespoons flour

dash red pepper

2 ½ cups milk

½ cup half & half or evaporated milk

Salt and pepper to taste

grated Cabot cheddar cheese to taste- optional

 

Over low heat sauté onion, ham, carrots, and celery in butter just until softened, add flour and cook for 3-4 minutes.  Slowly add milk mixing well, then add all other ingredients except half & half and cheese.  Simmer over low heat until potatoes are done.  Add half & half and cheese if desired, simmer a few more minutes and serve.

 

* For a little lighter version:  I use 2 ½ cups chicken broth in place of milk and then add a large can of evaporated milk.  Still a delicious soup!