Mom's Best Potato Soup

My mom gave me this recipe from a restaurant that she managed for many years. It is simply the best. If you have time, it is very much worth to make.

• Ready In: 1 hr
• Serves: 8-10

Ingredients

• 1⁄2 onion, diced
• 3  slices bacon, uncooked and chopped
• 3  carrots, sliced
• 1⁄4 teaspoon pepper
• 1⁄4 teaspoon thyme
• 1⁄2 ounce brandy
• 1  ounce white wine
• 1  quart water
• 1⁄8 cup parsley, chopped
• 1  teaspoon salt
• 1  lb  red potatoes, cubed (leave skins on)
• 1⁄2 cup butter
• 1⁄2 cup flour
• 1⁄2 pint  whipping cream
• 1⁄2 pint half-and-half

Directions

1. Saute onion with bacon and carrots.
2. Add pepper, thyme, brandy, and white wine. Heat for a couple minutes.
3. Add water and bring to a boil.
4. Add parsley, salt and potatoes. Cook until potatoes are barely tender.
5. In another pan, make roux. (For roux: melt butter, add flour. Stir together and cook low for 10 minutes. It will make a kind of paste.).
6. Add roux to soup: take a little soup, about 1/2 cup, and add to roux first, keep stirring; pour into soup when roux is thick and runny.
7. Simmer for 15 minutes stirring occasionally.
8. Add whipping cream and half & half. DO NOT BOIL! Simmer until thickened.
9. Serve with grated cheddar cheese.