Beef & Potato Soup

 Ingredients

4 medium Russet potatoes, cut into bite size pieces

1lb. lean ground beef

1 onion diced

3 carrots, peeled and sliced

3 stalks celery, diced

6 slices of bacon, cooked and crumbled

8 cups of vegetable broth or chicken broth

1 cup milk

½ cup heavy cream

1 tsp minced parsley

Salt and pepper to taste

3 tbsp arrowroot

1 cup finely grated cheese of your choice

Add the bacon to a soup pot and cook until the fat is crispy. Remove from the pan and set aside. Cook beef in bacon fat. Pour off most of the bacon fat, but do not clean the pan. Return the pan to medium heat and add in the onion, celery and carrot

Stir and cook for two minutes, then add in the diced potatoes, salt and pepper and any other seasonings you like and the beef back in.

Pour in the broth and bring to a low boil

Cook for 10 minutes or until the potatoes start to soften and add the bacon back in.

Whisk the arrowroot flour and the milk, add to the pot and stir continuously

Cook till thiicken and serve w/ some grated cheese and green onions