Kara’s Potato Soup

1. Saute the bacon in a stock pot over medium heat.
2. Once the bacon has produced a bit of grease, toss in the onion and garlic and saute until the onion is translucent and the bacon is cooked through.
3. Remove the bacon, onions, and garlic from the pot and put on a plate.
4. Add chicken broth to the now empty pot and bring to a boil.
5.Wash, peel, and slice the potatoes into about 1 inch chunks.
6. Throw the bacon, onions, and garlic back in the pot and bring the broth to a boil.
7. Add the potatoes.
8. Add the carrots
9. Mix it up really good and bring to a boil again.
10.When the pot is bubbling pour in the mashed potato flakes. This will help the soup be thick in the end.
11. Reduce to medium heat and let simmer for 20 to 30 minutes, stirring from the bottom every 5 minutes or so.
12.When the potato chunks start to get soft, mash with a potato masher. You could use an immersion blender or a food processor as well but the potato masher will give you a nice, lumpy consistency.
13. It will get thicker and thicker. After about 30 minutes it will be really thick. That’s when you add the milk.
14. At this point, you could serve it in soup bowls, topped with more bacon, cheese, sour cream, pepper, whatever floats your boat. Or, you can let it cool and scoop servings into Gladware containers and freeze for later use.