Homemade Basic Potato Soup

I openly admit it and everyone close to me knows it.  I have a soup addiction.  This time of year is always quite difficult for me.  Especially when it snows.  Being trapped in our house with heavy snow falling outside, with the temptation of homemade soup is like brining an alcoholic to an all-you-can-drink New Year's party.  It's just not a good place for me.  With the 15+ inches we got this weekend, I did what I do best.  I made WAY too much soup.

Snow = Soup, Soup = Leftover, Leftovers = Wallace's Favorite

What I'm sharing below is by no means a perfectly measured recipe.  But in order to be a become a good cook, you need to taste your food.  Which is highly encourage towards the end of this recipe.  Also, this is "pick your own adventure" base soup that can be made to include your personal favorites from the list below.

Basic Potato Soup
Serves 8
Print a copy of this recipe here

Ingredients
4 medium russet potatoes, peeled and cut into 1 inch cubes
5 strips of bacon, diced
8 TBSP butter
Flour
10 cups milk
2 TBSP dry sherry
Chicken bouillon - to taste
Salt - to taste
Pepper - to taste

Choose your adventure options:
Onion (cook with roux), frozen corn, frozen peas, cubes of ham, frozen broccoli, shredded parmesan, shredded cheddar, green onions, dill, parsley

Directions

1. In a small pan, fry bacon until brown and crispy.  Reserve grease and bacon bits.
2. In the bottom of a large pot, melt the butter at medium heat.  When melted, gradually add flour one tablespoon at a time, while whisking continuously to create a roux.  Shouldn't need more than 6-8 TBSP of flour but may vary slightly.  Your end roux should look like the picture below.
3. One cup at a time, add milk and whisk.  
4. Add potatoes, bacon, bacon grease, dry sherry, salt and pepper.  Don't over do the salt at this point since you can always add it at the end.  Cook on medium heat for 20-30 minutes until you can easily stab the potatoes with a fork.  
5. Add your "adventure" options.  I usually do the following (corn and cheddar) or (peas and parmesan).  Cook until all ingredients are warm.  
6. Garnish and serve!

Here is a picture of what your goal roux should look like

Potato soup with peas, green onions and parsley