- Peel and dice potatoes. Cut into uniform dice, about sugar cube size or slightly smaller. Place potatoes in a bowl and cover with water to avoid browning.
Thinly slice the celery stalks. Fine dice the onion. Mince the garlic and set aside. Use scissors to cut bacon into small pieces. Render the bacon in a Dutch oven until crispy. Remove bacon and save for garnish. Leave drippings in the pot. Add butter.
- Add celery and onion to the pot and sweat the vegetables, do not brown, to soften and pre-cook for about five minutes. Add the garlic with peas and carrots; sweat for additional three or four minutes.
Add the flour and stir and cook to make a roux and cook for a few minutes to remove the raw flour taste. Add the chicken broth stirring to combine. Add the milk and heavy cream.
- Drain the potatoes and add to the milk mixture. Stir to combine. Bring to a boil, reduce heat to a simmer and cook, stirring frequently, until the potatoes are tender, 10 to 15 minutes depending on altitude (cook until just tender to the bite, not mushy).
- Garnish with a dollop of sour cream, the reserved bacon pieces, snipped chives or additional grated Cheddar cheese as desired. Serve with your choice of crackers or crusty bread.
* Use 1 cup or more pea and carrots if you like. The green and orange add color to the otherwise bland looking white expanse of the potato soup. Also, a bit of vegetable fiber helps to offset the starch of the potatoes.