"I've made this million times and will make it a million times again, it's soooo seriously good! Oh yeah, did I mention this was low-fat? HA-HA, just kidding LOL!"

Original is 8 servings

Metric US

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Step by Step Method

Step 1

In a large pot boil potatoes in water 10 minutes. Drain and set the potatoes aside.

Step 2

In sauté pan, cook bacon until crisp. Drain most of the bacon fat (leave some in the skillet to fry onion and celery) and place bacon on paper towel over plate to drain more.

Step 3

Add onion and celery to bacon pan over medium-high heat, saute until celery is tender, about 5 minutes.

Step 4

To the large pan that you boiled the potatoes in, add milk, broth, garlic powder, salt and pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil!!.

Step 5

In small, heavy saucepan melt 1 cup butter. Add flour and mix well. Cook over medium-low heat until mixture bubbles, stirring around 3 minutes to make a roux.

Step 6

While constantly stirring soup, add roux slowly until soup is thick and creamy, about 4 minutes. Let simmer for about 30 minutes or until flavors are incorporated.