Grampa Griffin's Potato Soup
  • 8 – 10 large potatoes, peeled and cut into largish chunks, rinse well
  • 1 carrot sliced really thin
  • 1 stalk celery sliced really thin
  • 1 onion finely diced
  • 2 – 3 handfuls of bacon bits
  • 2 – 1 qt containers of half-n-half
  • 1 stick butter
  • 2 – 3 tablespoons chicken bullion
  1. Boil rinsed potato chunks in a large pot until you are able to poke a toothpick through one of the larger size chunks.
  3. Drain into colander and set to the side.
  4. Use the same pot and melt stick of butter and stir-fry the carrot, onion & celery with a handful of the bacon bits.
  5. Stir constantly until the onions are clear.
  6. Turn heat down to medium and add potatoes, both containers of half-n-half and chicken bullion.
  7. Crank a couple turns on some ground pepper and cook at low heat for a couple hours to give all of the soup some time to blend.
  8. Serve with some cheese shreds, bacon bits, salt & pepper and oyster crackers.