Grandma's Cream of Potato Soup or Broccoli Soup

Description
This recipe has a slight smokey flavor due to the Deli Bacon. Broccoli can be substitued for potatoes for Cream of Broccoli Soup.



Ingredients

 * 2 (31 ounces) cans college inn chicken broth
 * 6 medium potatoes (cubed)
 * 4 stalks celery (Diced)
 * 4 medium carrots (Diced)
 * 1/2 cup cubed ham (optional)
 * 1/4 lb of deli bacon (Smoked)
 * 1 medium Spanish onion (Diced)
 * 1 quart heavy cream
 * 4 tablespoons butter
 * 1/4-1/2 cup cornstarch
 * 12 ounces cheddar cheese (optional)
 * If making Cream of Broccoli Soup
 * 2 heads broccoli, chopped,peel stems of skins and slice (Skins are tough and bitter.)

Directions

 * Empty cans of chicken broth in pot.
 * Add cubed potatoes and bring to a boil.
 * While potatoes are starting to cook pan fry bacon until crisp and add bacon grease to chicken and potatoe broth.
 * Crumble bacon and add to broth.
 * Add diced ham to broth (otpional).
 * In a sauce pan melt butter and add diced onion, celery and carrots.
 * Pan fry until soft.
 * When potatoes are done add the celery, carrot and onion mixture with butter to broth.
 * Reduce heat to medium and add about 1/4 to 1/2 of the quart of Heavy Cream.
 * Be careful not to have soup at a heavy boil or cream will curdle.
 * Add enough cream to make soup look creamy throughout.
 * Add Cheese (optional).
 * Mix corn starch with very cold water and add to soup.
 * Continue medium boil until soup thickens.
 * If it isn't thick enough repeat corn starch and add slowly.
 * Remove from heat and enjoy.
 * Soup will thicken when it gets cold.
 * Can add milk or water to thin out.