On a cold day, there's nothing better than a hot bowl of potato soup. My version has potatoes, onions, celery and carrots in a creamy broth.
1. On a cutting board, finely mince: 2 cloves garlic, 2 carrots, 1 stick of celery and 1 yellow onion.
Place in large pot with 2 TBSP heated bacon drippings. Let cook a few minutes until onions and celery are transparent.
2. On same cutting board, chop about 6-8 large potatoes that have been peeled. I like to mix two kinds, here, I used russets and Yukon Gold potatoes.
3. Pour into the pot: 1 can Swanson's Chicken Stock and enough water to finish covering the potatoes. Add salt to taste. Bring to a boil and then simmer. As potatoes get fork tender, mash some to thicken the soup.
4. Dilute 1 can Cambell's cream of chicken soup with 1 can of milk. Stir until smooth and fold into the potato soup.
5. Mix a little flour with water (in a container with a tight lid) to make a thin white sauce and fold that in at the end to thicken. Continue to simmer.
6. When the soup has thickened to the consistency that you like, chop green onions on top and add coarsely-ground black pepper to taste.