Irish Potato Soup

• 1/2 cups Butter
• 1 whole Small Onion
• 1 bag (3 Oz.) Oscar Mayer Bacon Pieces
• 1/2 teaspoons Salt
• 1/2 teaspoons Cayenne
• 1 whole Bay Leaf
• 2 Tablespoons Chopped Garlic
• 8 cups Chicken Broth
• 2 pounds Diced Potatoes
• 1/4 cups Heavy Cream
• Shredded Cheese
• Green Onion

1. Melt butter in a large pan, or Dutch oven (insert giggles here).
2. Saute diced onion, bacon, salt, and cayenne pepper until the onion is browned. Add the bay leaf and garlic and cook for a couple more minutes. Add the chicken broth and the diced potatoes. Cook potatoes to desired tenderness.
3. If you want a chunkier soup, pull out some of the potatoes and set them aside.
4. Remove the bay leaf. Use a mixer to "mash" (smooth) the taters and ingredients. If you set taters aside, add them after you "mash" the others. Add the heavy cream. Season with pepper.
5. Top with shredded cheddar cheese and green onions.
6. A true pot o' gold!

butter, onion, oscar mayer bacon, salt, cayenne, bay leaf, garlic, chicken broth, potatoes, ubc, cheese, green onion

Taken from tastykitchen.com/recipes/soups/irish-potato-soup/ (may not work)